Helen
carol
Danita Crickmore
Anthony P
lynn Alsup
Emily
*****
Linda Fritz
Catherine Ojalvo
Sandi Jennings
WITH PERDUE® HARVESTLAND® Chicken Thighs
Serves 4 | Prep Time: 10 Min | Cook Time: 35 Min
Serves 4 | Prep Time: 15 Min | Cook Time: 45 Min
WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
Serves 4 | Prep Time: 5 Min | Cook Time: 15 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 350 | ||
| % Daily Value* | ||
| Total Fat 17g | 26% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 25mg | 8% | |
| Sodium 1030mg | 43% | |
| Total Carbs 36g | 12% | |
|---|---|---|
| Dietary Fiber 0g | 0% | |
| Sugars 13g | ||
| Protein 11g | ||
| Vitamin A 25% | ||
| Vitamin C 50% | ||
| Calcium 8% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 360 | ||
| % Daily Value* | ||
| Total Fat 16g | 25% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 25mg | 8% | |
| Sodium 380mg | 16% | |
| Total Carbs 34g | 11% | |
|---|---|---|
| Dietary Fiber 4g | 16% | |
| Sugars 9g | ||
| Protein 11g | ||
| Vitamin A 8% | ||
| Vitamin C 80% | ||
| Calcium 10% | ||
| Iron 15% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 240 | ||
| % Daily Value* | ||
| Total Fat 11g | 17% | |
| Saturated Fat 1.5g | 8% | |
| Cholesterol 35mg | 12% | |
| Sodium 1110mg | 46% | |
| Total Carbs 22g | 7% | |
|---|---|---|
| Dietary Fiber 4g | 16% | |
| Sugars 14g | ||
| Protein 15g | ||
| Vitamin A 25% | ||
| Vitamin C 50% | ||
| Calcium 8% | ||
| Iron 15% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Braised Chicken Cacciatore
| 1 package | PERDUE® HARVESTLAND® Chicken Thighs or PERDUE® Chicken Thighs |
| 1/2 tsp. | salt |
| 1/4 tsp. | ground black pepper |
| 1/2 cup | all-purpose flour |
| 3 tbsp. | olive oil |
| 8 ounces | cremini mushrooms, quartered |
| 1 medium | green pepper, sliced |
| 1 medium | onion, sliced |
| 1 jar | (24-ounce) chunky spaghetti sauce |
Season the chicken thighs with salt and pepper. Dredge in the flour and pat to removes the excess.
In a large heavy skillet, heat the olive oil over medium-high heat. Add the chicken thighs to the pan and sauté until brown all over, about 5 minutes per side. Transfer the chicken to a plate and set aside.
In the same skillet, add the mushrooms and sauté until browned, stirring occasionally, 2 to 3 minutes. Add the peppers and onions, and sauté for 2 to 3 minutes. Add the spaghetti sauce and mix well. Add back the chicken (with any juices). Simmer over medium-low heat until the chicken is cooked through, about 20 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Transfer the chicken to a platter. Spoon the sauce over the chicken and serve. Chicken Cacciatore can be served with polenta, pasta, mashed potatoes or on its own with Italian bread!
Braised Chicken Cacciatore
| 1 package | PERDUE® Chicken Thighs |
| 1/2 tsp. | salt |
| 1/4 tsp. | ground black pepper |
| 1/2 cup | all-purpose flour |
| 3 tbsp. | olive oil |
| 8 ounces | cremini mushrooms, quartered |
| 1 medium | green pepper, sliced |
| 1 medium | onion, sliced |
| 3 | garlic cloves, sliced |
| 1 can | (28-ounce) whole peeled plum tomatoes in juice, broken up |
| 1/2 cup | dry white wine |
| 1/2 cup | chicken stock |
| 1 sprig | rosemary |
Season the chicken thighs with salt and pepper. Dredge in the flour and pat to removes the excess.
In a large heavy skillet, heat the olive oil over medium-high heat. Add the chicken thighs to the pan and sauté until brown all over, about 5 minutes per side. Transfer the chicken to a plate and set aside.
In the same skillet, add the mushrooms and sauté until browned, stirring occasionally, 2 to 3 minutes. Add the peppers, onions and garlic. Sauté for 2 to 3 minutes. Add the tomatoes, wine, chicken stock and rosemary. Mix well and then add back the chicken (with any juices). Simmer over medium-low heat until the chicken is cooked through and the sauce has thickened, about 30 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Transfer the chicken to a platter. Season sauce to taste with remaining salt and pepper. Spoon the sauce over the chicken and serve. Chicken Cacciatore can be served with polenta, pasta, mashed potatoes or on its own with Italian bread!
Braised Chicken Cacciatore
| 1 package | PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) |
| 2 tbsp. | olive oil |
| 8 ounces | cremini mushrooms, quartered |
| 1 medium | green pepper, sliced |
| 1 medium | onion, sliced |
| 1 jar | (24-ounce) chunky spaghetti sauce |
In a large heavy skillet, heat the oil over medium-high heat. Add the mushrooms and sauté until browned, stirring occasionally, 2 to 3 minutes. Add the peppers and onions, and sauté for 2 to 3 minutes. Add the spaghetti sauce and mix well. Simmer for 5 to 7 minutes. Add the chicken breast strips and simmer until the chicken is heated through, about 5 minutes.
Transfer the chicken to a platter. Spoon the sauce over the chicken and serve. Chicken Cacciatore can be served with polenta, pasta, mashed potatoes or on its own with Italian bread!
PERDUE.COM®
make it in:
