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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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Overall rating

A star rating of 4.2 out of 5.48 ratings
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