Paprika chicken

• light olive oil↗3 tbsp tbsp
• boneless skinless chicken thighs↗8

  each cut into four pieces

• onion↗1

  finely sliced

• garlic cloves↗2

  crushed

• floury potatoes↗500g g

  peeled and cubed

• Dijon mustard↗1 tbsp tbsp
• sun-dried tomato paste↗1 tbsp tbsp

  paste

• paprika↗1 tsp tsp
• red wine vinegar↗2 tbsp tbsp
• medium-dry Amontillado sherry↗100ml ml
• tub fresh chicken stock↗300ml ml
• soured cream↗4 tbsp tbsp

  to serve

• flat-leaf parsley↗

  chopped, to serve

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.

2. 2

   Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.

3. 3

   Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.