Paprika Chicken One-Pot

• 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)

1. Heat 1 tbsp oil in a saute 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.
2. 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.
3. 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.
4. Can be frozen at this point for up to 1 month.
5. Check the seasoning and serve in bowls with a dollop of soured cream (optional) and a sprinkling of parsley (optional).

light olive oil, chicken thighs, onion, garlic, mustard, tomato, paprika, chili powder, red wine vinegar, sherry wine, chicken stock, sour cream, flat leaf parsley

Taken from www.food.com/recipe/paprika-chicken-one-pot-152839 (may not work)