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.
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.
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.