Paprika chicken

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• Passion69

  2008-01-17 00:46:30.538382

  Passion69 commented on this recipe

  loved it!

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• Lynsey

  2008-01-23 08:13:30.189697

  Lynsey rated and commented on this recipe

  

  Real tasty

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• Dolly

  2008-01-23 10:15:05.456943

  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

  2008-01-23 14:20:55.779813

  Anna commented on this recipe

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

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• mabbsy

  2008-01-23 14:31:47.090266

  mabbsy commented on this recipe

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

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• Lulu's recip

  2008-01-23 17:06:23.652097

  Lulu's recip commented on this recipe

  Dolly Where did you read 12 onions?

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• Lulu's recip

  2008-01-23 17:06:31.580587

  Lulu's recip commented on this recipe

  Dolly Where did you read 12 onions?

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• D'hoore

  2008-01-24 09:44:10.705195

  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

  2008-01-26 13:31:36.290817

  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

  2008-01-26 18:19:50.393286

  Katiekoo rated this recipe

  

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• gunpowd3r

  2008-02-14 15:41:12.449307

  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

  2008-02-15 10:21:21.994974

  Karina commented on this recipe

  This was easy to make and tasty too.

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• mgtclk

  2008-02-17 14:24:00.339686

  mgtclk rated and commented on this recipe

  

  loved it

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• patricia

  2008-02-24 09:38:24.138727

  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

  2008-02-25 10:12:02.555376

  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

  2008-02-25 10:12:49.479762

  Sarah rated this recipe

  

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• Pewtersfood

  2008-03-01 10:41:55.503134

  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

  2008-03-05 01:11:42.941014

  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

  2008-03-06 18:03:37.663082

  Claire Helen rated and commented on this recipe

  

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

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• Clairet

  2008-03-12 13:16:42.984322

  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

Preparation 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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