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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 :). 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:
1. 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.
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).
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