Paprika Chicken One-Pot

Name: Paprika Chicken One-Pot
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3-4 serving(s)
Ingredients: 3 tablespoons light olive oil; 8 boneless skinless chicken thighs, each cut into four pieces (I preferred smaller sizes, so I cut mine into 8); 1 onion, finely sliced; 2 garlic cloves, crushed; 500 g floury potatoes, peeled and cubed (1 lb); 1 tablespoon Dijon mustard; 1 tablespoon sun-dried tomato paste (or substitute with tomato puree); 1 teaspoon paprika (I used 1 tablespoon); 1 pinch chili powder, not in original recipe (optional); 2 tablespoons red wine vinegar; 100 ml sherry wine (3 1/2 fl oz); 300 ml fresh chicken stock; 4 tablespoons sour cream, to serve (optional); 4 teaspoons flat leaf parsley, chopped, to serve (optional)

Submitted by tigerduck

"A lovely winter dish by Merrillees Parker ('Good Food' magazine, Novemver 05) using sherry instead of wine which gives the sauce a softer flavour. I added more paprika, though, and a hint of chilli which is not in the original recipe. I also added a red bell pepper, which worked well. Please note that the cooking time really depends on the chunks of your potatoes. I had to more than double the stated time. However, that shouldn't worry you as the dish can be prepared in advance and reheated. And yes, it's also suitable for freezing :)."

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photo by jessymroberts

Ready In:: 50mins
Ingredients:: 14
Serves:: 3-4

ingredients

3 tablespoons light olive oil
8 boneless skinless chicken thighs, each cut into four pieces (I preferred smaller sizes, so I cut mine into 8)
1 onion, finely sliced
2 garlic cloves, crushed
500 g floury potatoes, peeled and cubed (1 lb)
1 tablespoon Dijon mustard
1 tablespoon sun-dried tomato paste (or substitute with tomato puree)
1 teaspoon paprika (I used 1 tablespoon)
1 pinch chili powder, not in original recipe (optional)
2 tablespoons red wine vinegar
100 ml sherry wine (3 1/2 fl oz)
300 ml fresh chicken stock
4 tablespoons sour cream, to serve (optional)
4 teaspoons flat leaf parsley, chopped, to serve (optional)

directions

Heat 1 tbsp oil in a sauté 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 jus softened, then add the garlic and cook for a further minute.
Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 minute Stir in the paprika, chilli if using, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 minutes.
Return the chicken to the pan, cover and simmer for 10 minutes. Stir well and simmer with the lid off for another 8 minutes, or until the sauce is thickened and the potatoes and chicken cooked through. I had to cook my stew much longer, as my potatoes weren't cooked.
Can be frozen at this point for up to 1 month.
Check the seasoning and serve in bowls with a dollop of soured cream (optional) and a sprinkling of parsley (optional).

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Reviews

This was a filling dish - I omitted the sherry as I don't cook with liquor (don't have any in the house) and subbed extra chicken broth. I added the suggested chili powder - a pinch of it - though I couldn't taste any of it in the dish. It needed salt - easy enough to add at the table. I liked the potatoes better than the chicken. Personal thing. Thanks for the recipe! Made for 1-2-3 Hit Wonders Tag Game.

jessymroberts
We enjoyed this dish. It was quite hearty and filling. Next time I would cut back on the mustard, I think. For some reason it seemed to overpower everything. It still made for a wonderfully warming January meal. Thank you!

bricookie55