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Paprika Chicken |
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| Serves 4 |
Prep 20 mins |
Cooking 30 mins |
Easy |
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Ingredients |
3 tbsp light olive oil
8 boneless skinless chicken thighs, each cut into four pieces
1 onion, finely sliced
500g floury potatoes, peeled & cubed
1/2 tbsp Dijon mustard
1 tbsp sundried tomato paste
1 tsp paprika
1/2 tbsp red wine vinegar
100ml medium-dry Fino sherry
300ml tub fresh chicken stock
4 tbsp soured cream, to serve
handful flat-leaf parsley, chopped, to serve
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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.
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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.
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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.
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DAILY
DINNERS 
