Featured in Sunset magazine, this delicious recipe stuffs Poblano chilies with cheesy mashed potatoes. Serve with home-made bell pepper salsa, or cut prep time by purchasing prepared salsa. Our thanks to Barbara Schack, sister of the late Steven Schack, former co-owner of Redwood Hill Farm, for contributing this, one of our favorite recipes.
We invite you to enjoy this main course stuffed chicken recipe from Livermore Valley’s vineyard proprietor Carolyn Wente and Kimball Jones, the executive chef of the Vineyards Restaurant Wente founded nearly 14 years ago.
This recipe first appeared in “Sharing the Vineyard Table: A Celebration of Wine and Food From the Wente Vineyards Restaurant,” by Carolyn Wente and Kimball Jones (Ten Speed Press)
Carolyn Wente suggests serving this with Sauvignon Blanc or a light Chardonnay.
Yogurt pulls double-duty in this recipe, by flavoring the chicken, and providing the sauce at the end. This recipe can be made hours ahead, letting the chicken marinate in the yogurt, or baked right away.