Braised Chicken Cacciatore
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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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 14%|
|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)
2/3 cup finely diced shallots
2/3 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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