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Recipe by Merrilees Parker

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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. 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. 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.

Per serving

460 kcalories, protein 42g, carbohydrate 26g, fat 18 g, saturated fat 5g, fibre 2g, salt 1.03 g

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Results 1-20

• Passion69

  17 January 2008

  Passion69 commented on this recipe

  loved it!

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• Lynsey

  23 January 2008

  Lynsey rated and commented on this recipe

  

  Real tasty

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• Dolly

  23 January 2008

  Dolly commented on this recipe

  Surely it's not 12 onions!!! Is it 1-2 or half? Would love to make this and don't want to get it wrong.

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• Anna

  23 January 2008

  Anna commented on this recipe

  What would go well with this as a side dish - any suggestions??

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• mabbsy

  23 January 2008

  mabbsy commented on this recipe

  Perhaps some grilled aubergines, or warm green beans in a vinagrette dressing?

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• Lulu's recip

  23 January 2008

  Lulu's recip commented on this recipe

  Dolly Where did you read 12 onions?

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• Lulu's recip

  23 January 2008

  Lulu's recip commented on this recipe

  Dolly Where did you read 12 onions?

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• D'hoore

  24 January 2008

  D'hoore rated and commented on this recipe

  

  Loved it also... a bit less sherry would be even better though. We had a nice steamed broccoli as side dish. By the way... am I really the only (Belgian) guy on GF..? Thought that 'cook' was male...? ;-)

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• Katiekoo

  26 January 2008

  Katiekoo commented on this recipe

  Dolly I did print this off the other day it has been changed it did say 12 onions and 1tbsp of paprika!!! i went for 1/2 an onion but i did put 1tbsp of paprika fingers crossed... we ley you know how it turns out

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• Katiekoo

  26 January 2008

  Katiekoo rated this recipe

  

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• gunpowd3r

  14 February 2008

  gunpowd3r commented on this recipe

  can you leave the sherry out and add something else as we don't really like it that mch or can you not taste it at all??

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• Karina

  15 February 2008

  Karina commented on this recipe

  This was easy to make and tasty too.

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• mgtclk

  17 February 2008

  mgtclk rated and commented on this recipe

  

  loved it

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• patricia

  24 February 2008

  patricia commented on this recipe

  Delicious. I added a few red chilli flakes. I'll be making it again, and I'll put a tad less red wine vinegar in. I know it depends on the type of potatoes you use, but I found that the timings were well short of what was needed to cook the potatoes through.

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• Sarah

  25 February 2008

  Sarah commented on this recipe

  This recipe is delicious. I added a tbsp of paprika and it was just right. I would definitly make this again and have already passed the recipe onto friends.

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• Sarah

  25 February 2008

  Sarah rated this recipe

  

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• Pewtersfood

  01 March 2008

  Pewtersfood rated and commented on this recipe

  

  This was just really good.I had the 12 onion version too (!) but used 2 and low fat creme fraiche.

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• Mani

  05 March 2008

  Mani commented on this recipe

  It looks like curry.Can I serve it over some warm rice with a fresh green salad as a side dish? Tell me pls those who have tried this one...

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• Claire Helen

  06 March 2008

  Claire Helen rated and commented on this recipe

  

  Tasty. I used leftover roast chicken and it worked just fine.

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• Clairet

  12 March 2008

  Clairet rated and commented on this recipe

  

  Really tasty will become a regular in my house

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Ingredients

• 3 tbsp light olive oil
• 8 boneless skinless chicken thighs , each cut into four pieces
• 1 onion , finely sliced
• 2 garlic cloves , crushed
• 500g floury potatoes , peeled and cubed
• 1 tbsp Dijon mustard
• 1 tbsp sundried tomato paste
• 1 tsp paprika
• 2 tbsp red wine vinegar
• 100ml medium-dry Amontillado sherry
• 300ml tub fresh chicken stock
• 4 tbsp soured cream , to serve
• handful flat-leaf parsley , chopped, to serve

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Difficulty and servings

Preperation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

• 3 tbsp light olive oil
• 8 boneless skinless chicken thighs , each cut into four pieces
• 1 onion , finely sliced
• 2 garlic cloves , crushed
• 500g floury potatoes , peeled and cubed
• 1 tbsp Dijon mustard
• 1 tbsp sundried tomato paste
• 1 tsp paprika
• 2 tbsp red wine vinegar
• 100ml medium-dry Amontillado sherry
• 300ml tub fresh chicken stock
• 4 tbsp soured cream , to serve
• handful flat-leaf parsley , chopped, to serve

Per serving

460 kcalories, protein 42g, carbohydrate 26g, fat 18 g, saturated fat 5g, fibre 2g, salt 1.03 g

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