|1||pkg. PERDUE® HARVESTLAND® Chicken Thighs|
|1/2||teaspoon dried thyme|
|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|
Remove skin from chicken if desired. Season chicken with thyme, salt and pepper.
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.
Add mushrooms and shallots. Cook 5-7 minutes, stirring occasionally until softened.
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).
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.