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.