At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

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COVID-19 is Not Considered a Food-Borne Pathogen

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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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Chicken and Mushroom Melange


Chicken and Mushroom Melange

Chicken and Mushroom Melange

PREP TIME: 0min COOK TIME: 45min
Serves 5

PREP TIME: 0min COOK TIME: 45min
Serves 5

  • 600
  • 43g
  • 421mg
  • 13g
    Sat. Fat
  • Expand

Ingredients Ingredients


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

Step 1

Remove skin from chicken if desired. Season chicken with thyme, salt and pepper.

Step 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.

Step 3

Add mushrooms and shallots. Cook 5 to 7 minutes, stirring occasionally until softened.

Step 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).

Step 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.

Ta Da Ta Da

Chicken and Mushroom Melange

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This wholesome dish is a perfect cold weather solution. Serve with Polenta for a Mediterranean touch. Serves 5

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