Ingredients
- 3 tablespoons olive oil
- 8 boneless skinless chicken thighs, each cut into 4 pieces
- Salt and black pepper, as needed
- 1 diced yellow onion (or 1/2 diced yellow onion and 2 diced green ones)
- 2 minced garlic cloves
- 2 tablespoons red wine vinegar
- 1 tablespoon sundried tomato paste
- 1 lb 2 oz (500g) peeled, diced floury potatoes
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 11 fl oz (300 ml) chicken stock
- 3 ½ fl oz (100 ml) medium-dry Amontillado sherry
To Serve
- 4 tablespoon sour cream
- Handful of chopped flat-leaf parsley
Method
- Heat a tablespoon of the oil in a pot over a moderate heat.
- Season the chicken and add it to the pot.
- Fry for 4 minutes or until browned all over.
- Transfer to a chopping board.
- Heat the other 2 tablespoons of oil in the pan.
- Fry the onion for 3 minutes or until tender.
- Add the garlic and cook for 1 minute.
- Add the sundried tomato paste, potatoes and mustard to the pan.
- Cook for a minute.
- Stir in the sherry, stock, vinegar and paprika.
- Bring the mixture to a boil and cook it for 2 minutes.
- Put the chicken back in the pan, then cover and simmer for 10 minutes.
- Take off the lid.
- Simmer for another 8 minutes or until the sauce has thickened and the chicken and potatoes are tender.
- You can freeze it now for up to a month or check the seasoning, then serve in bowls with sour cream and parsley.
Notes
- If you want to swap some of the potatoes for carrots, go ahead