- 3 tbsp light olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 boneless skinless chicken thighs, each cut into four pieces
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 500g floury potatoes, peeled and cubed
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp Dijon mustard
- 1 tbsp sundried tomato paste
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 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
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.