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Ingredients

Method

  • STEP 1

    Heat half the oil in a frying pan and fry the chicken pieces over a medium high heat, stirring frequently. until golden brown. Season and transfer to a plate.

  • STEP 2

    Heat the remaining oil and lower the heat to medium. Fry the onion for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry for a minute until fragrant, then pour in the stock, and add the Dijon and Worcestershire sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through.

  • STEP 3

    Over a low heat, stir in the soured cream until just combined to create a creamy sauce, and it’s just started to simmer. Scatter over the parsley and serve with rice, mash or pasta, if you like.

Goes well with

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A star rating of 4.3 out of 5.6 ratings
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