Recipe Chicken chasseur with orange gremolata : Practical and Delicious

Recipe Chicken chasseur with orange gremolata : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken chasseur with orange gremolata. You are currently reading Recipe Chicken chasseur with orange gremolata : Practical and Delicious. This recipe is the creation of the chef Sonja Bernyk. Recipe Chicken chasseur with orange gremolata requires 15m, cook 20m and serve 4. Caution: allergy Contains gluten, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

14 Ingredients

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  1 tbsp olive oil
  
  
  


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  8 chicken thigh fillets, halved
  
  
  


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  8 French shallots, peeled, halved
  
  
  


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  200g Swiss brown mushrooms, halved
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  125ml (1/2 cup) white wine
  
  
  


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  1 tbsp plain flour
  
  
  


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  435ml (1 3/4 cups) Massel salt reduced chicken style liquid stock
  
  
  


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  90g (1/3 cup) tomato paste
  
  
  


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  6 sprigs fresh thyme
  
  
  


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  1/2 cup chopped fresh continental parsley
  
  
  


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  2 tsp finely grated orange rind
  
  
  


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  1 garlic clove, crushed
  
  
  


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  Cooked polenta, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, combine the parsley, orange rind and garlic in a bowl.
  
  
  


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  Step 4
  
  
  
  
  Divide the polenta and chicken mixture among plates. Sprinkle with the parsley mixture.
  
  
  

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