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.
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.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
PREP TIME: 10min COOK TIME: 45min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 7g||35%|
|Total Carbs 62g||21%|
|Dietary Fiber 4g||16%|
|Vitamin A 6%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp.olive oil
1/4 tsp.black pepper
2 tbsp.unsalted butter
3 large sweet onions, sliced
2 tbsp.all-purpose flour
1/2 cupwhite wine
1 1/2 cupschicken stock
1/4 tsp.thyme, dried
4 thick slices of crusty bread, toasted
1/2 cupSwiss or Gruyere cheese, shredded
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and season with ¼ teaspoon salt and a teaspoon black pepper. Sauté for 5 to 7 minutes, until golden brown. Transfer to a plate and keep warm.
To the same skillet, melt the butter over medium heat. Add the onions and season with the sugar and the remaining ¼ teaspoon salt and a teaspoon black pepper. Cook, stirring occasionally, until the onions are caramelized and a deep golden brown, about 20 to 25 minutes.
Once the onions are caramelized, add the flour and cook for about 2 to 3 minutes. Gradually whisk in the white wine, the chicken stock and the dried thyme. Return the cooked chicken back to the skillet and simmer for about 5 minutes, until the chicken is heated through and the sauce thickens. The chicken is done when a meat thermometer inserted in the center reaches 170°F.
Preheat your broiler to high. For each serving, place a slice of toasted bread in a low-rimmed soup or pasta bowl. Ladle the French onion chicken gravy over the toast. Top with a cup of shredded cheese and place under the broiler for 2 to 3 minutes, until the cheese is melted and brown. Serve with green salad and a glass of white wine.
French Onion Chicken Feast of French FowlAdd Your Comment