Crinella Family Cookbook
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Table of Contents
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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
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Pollo Arposto a la Santa Crinella
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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
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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 2009 Sauvignon Blanc.
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