Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Zinfandel
Ingredients:
2 tablespoons olive oil
3 pounds chicken pieces
1/2 cup shallots, minced
2 cloves garlic, halved
1 (28 oz) can diced Italian style tomatoes
1 cup Goosecross Zinfandel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup parsley, minced
Directions:
Heat oil in a skillet. Brown chicken pieces until golden. Place chicken pieces in a large ovenproof cassarole dish.
In the same skillet, saute shallots and garlic for 3 minutes, adding more oil if necessary. Stir in tomatoes with their liquid, wine, salt and pepper, red pepper, and parsley. Simmer for 10 minutes and pour over chicken.
Bake at 350°F for 1 hour.
Serve over egg noodles or spinach fettucini. Accompany with a green salad and crusty french bread.
Serves 6
