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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.

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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 Boneless Skinless Chicken Breast Filet
1/4 cup extra virgin olive oil
1/4 cup butter, unsalted
1/4  bunch thyme, fresh
1 1/2 tbsp. salt, kosher
2 tsp. black pepper, fresh ground
4 strips bacon, diced
1/4  bunch thyme, fresh
1/4 cup extra virgin olive oil
6 each king trumpet mushrooms, halved
6 each cremini mushrooms, halved
8 each pearl onions, halved
4 cloves fresh garlic, peeled and sliced
2 cups red wine
1 1/2  cups chicken stock
1/2 cup cream
1 tsp. sugar, granulated
1 tbsp. butter, unsalted diced
2 tbsp. chives, minced
2 sprigs parsley leaves


1 Preheat oven to 250 degrees. Pat chicken dry with paper towel. Heat a large sauté pan on medium high heat with the oil until a little smoke starts to come off the oil. Season the skin side of the chicken with salt and pepper then gently lay into the hot pan to sear that side. Cook for 4 – 5 minutes or until golden brown and then flip over.
2 Add the butter, and Thyme to the pan and gently baste the tops of the chicken with this liquid and place chicken onto a sheet pan and cover in the butter and thyme pan sauce. Place into the oven for 15 minutes, or until the chicken reaches an internal temperature of 165 degrees.
3 While the chicken is cooking in the oven you can start your sauce. Using the same chicken pan, place on medium high heat and place bacon into the pan. Sear until the bacon starts to crisp. Then remove the bacon from the pan and rest on a plate that is lined with a paper towel. Add the Oil to the bacon fat and sear the mushrooms cut side down. Add the garlic and thyme. Continue to cook the mushrooms until golden brown on the cut side and place on same paper towel as the bacon.
4 Add the onions to the pan, sauté for 2 minutes and then add the wine and chicken stock. Reduce for 15 minutes or by just more than half. Add the cream, sugar to the pan and simmer for 2 minutes. Place the bacon and mushrooms back into the pan and stir in the cold butter constantly to thicken and mount the sauce
5 The chicken should be done at this point. Turn the sauté pan off and place the hot chicken into the pan coating in the sauce. Sprinkle the Chives into the pan. Serve with starch or vegetables of your choice and garnish with parsley Leaves. Pairs well with your favorite red wine.

Courtesy of Tyler Florence


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