Chicken and Mushroom Melange
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Chicken and Mushroom Melange

Chicken and Mushroom Melange

Serves 5 | Prep/Cook Time: 45 Min
  • Calories 600
  • Protein 43g
  • Sodium 421mg
  • Sat.Fat 13g
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 600
% Daily Value*
Total Fat 44g %
Saturated Fat 13g %
Cholesterol 248g %
Sodium 421mg %
Total Carbs 10g %
Dietary Fiber 2g %
Sugars g
Protein 43g
Vitamin A 14%
Vitamin C 20%
Calcium 5%
Iron 25%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® HARVESTLAND® Chicken Thighs
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil (optional)
1 pound sliced & quartered mushrooms (combination of shiitake, button, crimini)
2/3 cup finely diced shallots
2/3 cup diced Roma tomatoes (2 medium)
3/4 cup reduced sodium chicken broth, divided
2 tablespoons dry red wine
1/4 cup parsley leaves, chopped
3 cups Hot cooked soft polenta or mashed potatoes
1 Remove skin from chicken if desired. Season chicken with thyme, salt and pepper.
2 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.
3 Add mushrooms and shallots. Cook 5-7 minutes, stirring occasionally until softened.
4 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).
5 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.
Rated NaN/5 based on 0 customer reviews
This wholesome dish is a perfect cold weather solution. Serve with Polenta for a Mediterranean touch. Serves 5

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