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.
Our thanks to Sheana Davis of Glen Ellen, CA for this quick and simple pasta dish. Ready in minutes; serve chilled or room temp.
Hot, creamy, cheesy warm-your-bones comfort food!
Choose our Redwood Hill Farm Raw Milk Feta, Aged Cheddar, or Chevre, along with toppings of your choice on this home-made pizza. Use your food processor for the dough, and plan to let it rise for 1-2 hours.
Grate some cheese, boil some water and stir – Voila! Smoked Goat Milk Cheddar Polenta! Make it ahead stovetop, then grill or bake before serving.