Name: Paprika chicken
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
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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Paprika chicken

Paprika chicken

Merrilees Parker

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Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.1 out of 5.52 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal460
fat18g
saturates5g
carbs26g
sugars0g
fibre2g
protein42g
salt1.03g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2005

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A star rating of 4.1 out of 5.52 ratings

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