Chicken and Mushroom Melange

Show/Hide Chicken and Mushroom Melange
Serves 5 | Prep/Cook Time: 45 Min
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1 pkg. PERDUE® HARVESTLAND® Chicken Thighs
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil (optional)
1 pound 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 tablespoons 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 5-7 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.