The Crinella Family •  Wine •  Recipes •  Winery •  Announcements •  Placements

Crinella Family Cookbook   Our Grandparents' Favorites     Anti Pasti   Soups   Salads   Pasta   Vegetables   Fish   Poultry   Meat   Wild Game   Sweets   Brunch or Luncheon Dishes   Odds & Ends   Sour Dough   Other Breads ETC   New Italian Sauce Recipes   New Lower Fat Recipes   Slow Cooker Recipes   Entertaining Ideas   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 2005 Sauvignon Blanc 2005 Glissando Pollo con Peperoni 1 chicken, cut in pieces 6 tablespoons olive oil (more if needed) 3 onions sliced 3 cloves of garlic chopped salt pepper 1/2 teaspoon dried rosemary 1/4 teaspoon dried thyme 5 red or green peppers 6 tomatoes 1 orange Cut peppers in half. Put on grill or under broiler until skin is black. Remove and place in plastic bag. Wash and dry chicken thoroughly. Put oil in skillet and heat. Brown chicken on all sides. When nearly browned add onions, garlic, salt, pepper, marjoram, thyme. Cover pan and cook chicken slowly for about an hour over low heat making sure it does not burn. Peel, seed and chop peppers and add to chicken along with seeded and chopped tomatoes. Correct seasoning and add peeled and quartered slices of orange about ten minutes before removing from heat. After removing chicken and vegetables to warm platter reduce juices if necessary and pour over chicken. Enjoy with our 2005 Pinot Noir.

Paesani di Crinella •  Guest Book •  Reviews •  Business Information •  Site Map •  Home

Copyright 2008 Crinella Winery & Vineyards, All rights reserved. Hosting by Webicommerce