Yield: 4 servings
|800 grams||Skin-on chicken thigh fillets|
|1 \N||Lemon; quartered|
|3 tablespoons||Italian olive oil|
|\N \N||Salt and ground black pepper|
|1 \N||420 gram can chopped tomatoes or 500g fresh peeled|
|\N \N||; tomatoes|
|2 \N||Cloves garlic; crushed|
|125 millilitres||Chicken stock|
|100 grams||Button mushrooms|
|4 slices||Toasted bread; cut in triangles|
|\N \N||Chopped parsley|
|\N \N||Parmesan cheese|
Rub the lemon quarters over the thigh fillets and coat in the flour.
Heat the oil in a heavy-based saut pan and cook until brown on both sides.
Transfer the chicken to a casserole dish.
Add the butter and seasoning to the pan, then flame with the brandy.
Add the garlic, tomatoes and chicken stock.
Simmer, add the mushrooms then pour over the chicken.
Place into a pre-heated oven at 180oC for 20 minutes until tender.
Serve with the toast triangles, cheese and chopped parsley, alongside a crisp, green First Choice salad.
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