Apple and Curry Chicken Salad
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: 15min COOK TIME: 1hr
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 23g||35%|
|Saturated Fat 5g||25%|
|Total Carbs 21g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 15%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. olive oil
2 tbsp. fresh tarragon (or 1 tablespoon dried)
1/2 tsp. salt
1/4 tsp. black pepper
1 pound baby new potatoes, halved
2 small onions, cut into 8ths
Place a cast iron skillet in a cold oven. Pre-heat the oven to 425°F. While the oven heats up, season the chicken.
TIP: Pre-heating the cast iron skillet helps to sear the bottom of the chicken as it roasts. This keeps the chicken moist and juicy. Cooking in a skillet ensures that the potatoes can roast in the chicken juices, making them tender and flavorful as well as golden and crispy.
Season the chicken, inside and out, with 1 tablespoon of olive oil, the tarragon, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss the potatoes and onions with the remaining olive oil, salt and pepper. When the oven comes to temperature, remove the skillet. After you remove the hot skillet from the oven, carefully place the chicken, breast side up, in the hot skillet. Surround it with the potatoes and onions.
TIP: Roasting the potatoes with the chicken juices makes them tender and flavorful and the small amount of chicken fat makes the potatoes golden and crispy. When the chicken is cooked and the potatoes are tender, remove the vegetables, tilt the chicken to check that the juices are clear. Drain chicken juices into the skillet. There should be just enough juices to serve au jus or make a pan sauce.
Return the skillet to the oven and roast for 15 minutes at 425°F. After 15 minutes, turn the oven temperature down to 370°F and continue roasting for another 45 minutes, until the potatoes are tender, the chicken juices run clear, the legs move easily when wiggled and a meat thermometer inserted into the thickest part of a thigh registers 170°F.
TIP: You can find all kinds of gourmet new potatoes at your local supermarket today. Try using baby Yukon Gold, Peruvian blue, or fingerling potatoes.
Remove the chicken and potatoes from the skillet and let it rest for 3 to 4 minutes before carving. Reduce the pan juices until slightly thickened and serve alongside.
TIP: You can also thicken your pan juices with 2 teaspoons of corn starch mixed with 2 tablespoons water. Add to your pan juices and bring it to a boil. Simmer until the desired thickness is reached.
Tarragon Skillet Chicken And PotatoesAdd Your Comment