Chicken and Mushroom Melange

Servings: 5

Cook Time: 45 minutes

This wholesome dish’s hearty, delectable, flavors make it the perfect cold weather solution. Serve with Polenta for a Mediterranean touch or mashed potatoes for a homestyle meal.


  • 1 pkg. HARVESTLAND® Fresh Chicken Thighs (about 2 1/4 lbs.)
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. Black pepper
  • 1 tbsp. olive oil
  • 1 lb. mushrooms (combination of shiitake, button, crimini) — sliced & quartered
  • 2/3 c. shallots — finely diced
  • 2/3 c. Roma tomatoes (2 medium) — diced
  • 3/4 c. Reduced-sodium Chicken broth — divided
  • 2 tbsp. Dry Red wine
  • 1/4 c. parsley leaves — chopped
  • 3 c. Hot cooked soft polenta or mashed potatoes


  1. Remove skin from chicken if desired. Season chicken with thyme, salt and pepper.
  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.
  3. Add mushrooms and shallots. Cook 5-7 minutes, stirring occasionally until softened.
  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 (180ºF).
  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.