Chicken chasseur with orange gremolata

Give this vintage French chicken casserole a modern twist with fresh Italian herbs.


Ingredients 

•  1 tablespoon olive oil
•  8 chicken thigh fillets, halved
•  8 French shallots, peeled, halved
•  200g Swiss brown mushrooms, halved
•  2 garlic cloves, crushed
•  125ml (1/2 cup) white wine
•  1 tablespoon plain flour
•  435ml (1 3/4 cups) salt-reduced chicken stock
•  90g (1/3 cup) tomato paste
•  6 sprigs fresh thyme
•  1/2 cup chopped fresh continental parsley
•  2 teaspoons finely grated orange rind
•  1 garlic clove, crushed
•  Cooked polenta, to serve

Method

Step 1
Heat oil in a flameproof casserole dish over high heat. Cook the chicken, turning, for 4 minutes or until browned. Transfer to a plate. Reduce heat to medium. Stir in shallot for 2 minutes or until golden. Stir in mushroom and garlic for 1 minute. Add wine. Bring to the boil. Cook for 2 minutes or until reduced by half. Add chicken to pan.
Step 2
Combine flour and 125ml (1/2 cup) stock in a jug. Stir in remaining stock. Add stock mixture, tomato paste and thyme to the dish. Bring to the boil. Reduce heat to medium. Cover. Cook, stirring often, for 10 minutes or until the chicken is cooked through. Season.
Step 3
Meanwhile, combine the parsley, orange rind and garlic in a bowl.
Step 4
Divide the polenta and chicken mixture among plates. Sprinkle with the parsley mixture.


Nutrition

Energy 1810kJ	Fat saturated 3.50g
Fat Total 14.00g	Carbohydrate sugars g
Carbohydrate Total 35.00g	Dietary Fibre 4.00g
Protein 37.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

Source:

http://www.taste.com.au/recipes/29963/chicken+chasseur+with+orange+gremolata?ref=collections,french-recipes