Creamy paprika chicken

Ingredients

• 500 g (1lb) chicken thighs (cubed )
• 1 tsp olive oil
• 2 tsp red wine vinegar
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp dried thyme
• pinch of chilli flakes
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 4 garlic cloves (crushed)
• 1 tbsp paprika
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp chilli flakes
• 1/2 cup white wine
• 1 cup chicken stock
• 1/2 cup sour cream
• salt and pepper (to taste )
• pinch of sugar

Instructions

1. 1

   Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chilli flakes. Mix to combine.

2. 2

   Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.

3. 3

   In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes.

4. 4

   Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.

5. 5

   Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.

6. 6

   Scatter over fresh parsley and serve with crusty bread or steamed rice.