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People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team


Ingredients

Ingredients

ROCKY® Free Range Chicken Thighs
baby artichokes, halved, cleaned, and blanched for 3 minutes
shallots, halved
1 cup edamame
1 tbsp oregano, washed & chopped
  parsley, washed & picked
cloves garlic, rough chopped
1/2  lemon, juiced
1 oz  canola oil
1 oz  olive oil
  salt & pepper to taste
Method

Method

1 Preheat oven to 425°. Preheat a heavy duty skillet on medium-high heat on stove. Pat chicken thighs dry, and season with salt and pepper. Once pan is hot, add canola oil, followed by the chicken thighs (skin side down). Once browned after 5-6 minutes remove from pan and reserve.
2 In a large bowl, add artichokes, shallots, edamame, garlic, olive oil, salt, and pepper. Toss, and spread out on a large baking sheet. Place browned thighs over vegetables, and put in oven. Roast for 13-15 minutes, or until vegetables are browned, and chicken is fully cooked.
3 Mix lemon juice, and herbs in with chicken and vegetables just before plating.

CHECK OUT OUR RECIPE BOOKLET!

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