Braised Chicken Cacciatore
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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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PREP TIME: 0min COOK TIME: 35min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 33g||%|
|Saturated Fat 9g||%|
|Total Carbs 14g||%|
|Dietary Fiber 4g||%|
|Vitamin A 20%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup dry red wine
1 can diced tomatoes (28 ounces)
1 tbsp. capers
1/4 cup Spanish or Kalamata olives
Season chicken with salt and pepper. Remove skin from chicken. (Or leave skin on and omit olive oil.)
Heat olive oil in a large skillet over medium-high heat. Brown chicken about 4 minutes on each side; remove from pan
Cook onion and garlic in skillet until softened and lightly browned. Add wine, stirring until evaporated, scraping browned bits from bottom of pan and set aside.
Add tomatoes, capers and olives to pan. Return chicken to pan. Bring to a simmer, cover and cook 15 to 20 minutes until internal temperature of chicken is 180°F. Serve with mashed potatoes.
Spanish Chicken and Olive BraiseAdd Your Comment