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



ROSIE® Organic Bone In Split Chicken Breast
  black pepper
4 tbsp extra virgin olive oil
large zucchini
large yellow squash
medium sweet onion
1 tbsp fresh rosemary leaves
2 tbsp garlic
8 oz campari tomatoes


1 Season chicken with salt and pepper. Heat 3 tbsp. of oil in a large heavy bottomed skillet. When the oil is hot and just starting to smoke carefully add the breasts. Sear until golden brown, 7-9 minutes. Carefully turn the breasts over and continue to sear until chicken is fully cooked. Chicken is done when an instant read thermometer is inserted into the thickest part and it reads 165 degrees. Transfer chicken to a plate and set aside.
2 Add remaining 1 tbsp. of oil to the pan, turn heat down to medium, and then add zucchini, summer squash and onion, season with salt and pepper. Cook for 3 minutes moving around the skillet. Add rosemary, garlic and tomatoes, cook for 1 minute continuously stirring. Add lemon juice, stirring to incorporate then add the chicken and cook another minute or so to re-warm the chicken. Serve and Enjoy!


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