Chicken and Mushroom Melange
In The Fresh Meat Case
PERDUE® HARVESTLAND® Free Range Chicken Thighs
PREP TIME: 0min COOK TIME: 45min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 44g||%|
|Saturated Fat 13g||%|
|Total Carbs 10g||%|
|Dietary Fiber 2g||%|
|Vitamin A %|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. olive oil (optional)
1 lb. sliced & quartered mushrooms (combination of shiitake, button, crimini)
1/3 cup finely diced shallots
1/3 cup diced Roma tomatoes (2 medium)
3/4 cup reduced sodium chicken broth, divided
2 tbsp. dry red wine
1/4 cup parsley leaves, chopped
3 cups Hot cooked soft polenta or mashed potatoes
Remove skin from chicken if desired. Season chicken with thyme, salt and pepper.
Heat a large covered skillet over medium heat. Add olive oil (if skin removed); brown thighs 5 minutes per side. Remove from pan. Drain excess fat.
Add mushrooms and shallots. Cook 5 to 7 minutes, stirring occasionally until softened.
Add tomato, 1/2 cup broth and wine. Bring to a simmer, stirring to scrape up browned bits from bottom of pan. Return chicken and any juices to pan. Reduce heat, cover and simmer 20 minutes until chicken is cooked through (180°F).
Remove chicken and keep warm, reserving mushrooms in pan. Add remaining 1/4 cup broth if liquid has evaporated. Stir in parsley; increase heat and simmer 1 minute until sauce is slightly reduced and thickened. Place a chicken thigh on a serving of polenta or potatoes and surround with mushrooms and sauce.
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