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Crinella Family Cookbook

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  Table of Contents



Poultry

Pollo Arposto
Chicken a la Cacciatore
Chicken Breasts Saltimbocca
Stuffed Chicken Breasts
Children's Chicken
Pollo con Peperoni
Lemon Roasted Chicken
Pollo alla Zingara

Order Crinella Wines

2005 Sauvignon Blanc
2005 Glissando


Pollo Arposto a la Santa Crinella
Santa Crinella was our Nona Crinella's sister who also married a Crinella. She lived with her husband and daughter Louise in Saint Helena where we spent a lot of time as chidlren wandering through the small Crinella and larger Mondavi vineyards. Santa was a gentle soul who loved children and understood exactly her place in the world; that is a mother, wife, grandmother and devout Catholic. In that well defined world, her part was to provide the meals when the family was together and she was always thrilled to have us dining at her table. She often served this chicken dish.

2 medium sized (about 2 to 3 pound) frying chickens, cut into pieces at joints
1 1/2 cups button mushrooms
1/2 stick, butter clarified
1/4 cup, olive oil
4 large garlic cloves, crushed
4 sprigs of fresh rosemary (about 4" in length) or 4 teaspoons dried rosemary
1 tablespoon, fresh, finely ground pepper
1 teaspoon, salt
1 cup, dry white wine
  • Wash and dry chicken thoroughly.
  • Melt butter with oil in a large skillet.
  • When butter foams, add chicken pieces.
  • Brown chicken on all sides over medium heat. Add garlic, mushrooms.
  • Season with salt and pepper.
  • Add wine and rosemary.
  • When wine reduces by half, partially cover skillet.
  • Cook over medium heat for about 45 minutes, or until chicken is tender.
  • Place chicken on a warm platter.
  • If sauce looks dry, stir in another 1/2 cup of wine, and boil uncovered until it becomes thick.
  • Spoon sauce over chicken, and serve while hot.

    Enjoy with our 2005 Sauvignon Blanc.
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