Chicken and Sausage Casserole
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: 50min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 6g||30%|
|Total Carbs 33g||11%|
|Dietary Fiber 6g||24%|
|Vitamin A 160%|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 pkg. PERDUE® Fresh Chicken Thighs
1 tsp. dried tarragon, divided
1 tsp. salt, divided
1/2 tsp. black pepper, divided
2 tbsp. olive oil
16 oz. baby red potatoes, halved
8 oz. mushrooms, quartered
8 oz. baby carrots
1 large onion, sliced
2 cloves garlic, sliced
1/2 cup chicken stock
1/2 cup white wine
1/2 cup frozen peas
Season chicken thighs with ½ teaspoon tarragon, ½ teaspoon salt and ¼ teaspoon black pepper. Turn your pressure cooker to sauté and let heat to medium high. Sear the chicken, skin side down, until the skin is brown and crispy, about 3 to 4 minutes per side. Press cancel and remove chicken from the pot.
To the pot, add the baby red potatoes, mushrooms, carrots, onions, and garlic. Season with remaining tarragon, salt, and black pepper. Pour in the chicken stock and white wine. Add the seared chicken on top of the vegetables
Lock the pressure cooker lid and close the release valve. Set to the manual, poultry or pressure cook setting. Set the pressure level to high and the timer for 20 minutes. When the time is finished, let the pressure release naturally for 10 minutes, then use the quick release valve to release the remaining pressure. Remove the lid carefully and stir in the peas to warm through.
To serve Pressure Cooker Chicken with Garlic and White Wine, place a chicken thigh in a shallow bowl. Surround with vegetables. Pour the white wine sauce around the chicken and vegetables.
TIP: Use a fat separator or paper towel to degrease the wine sauce if there is too much fat in the sauce.
Pressure Cooker Chicken with Garlic and White WineAdd Your Comment