Paprika Chicken One-Pot - cooking recipe

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)

Preparation

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.
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.
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.
Can be frozen at this point for up to 1 month.
Check the seasoning and serve in bowls with a dollop of soured cream (optional) and a sprinkling of parsley (optional).