Creamy Chicken with Smoked Paprika Sauce

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs
• 1 1/2 teaspoons sweet paprika
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Pinch cayenne pepper, optional
• 1 tablespoon butter
• 1 tablespoon oil from the sun-dried tomato jar
• 1 small red onion or 2 shallots
• 3 garlic cloves
• 1/3 cup (60 g) sun-dried tomatoes, finely chopped
• 1 teaspoon smoked paprika
• 3/4 cup (180 ml) chicken stock
• 3/4 cup (180 ml) heavy cream
• 1 1/2 teaspoons Dijon mustard
• Small squeeze lemon juice, optional
• Fresh parsley or chives, for serving
• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
• 4 tablespoons (55 g) butter
• 1/2 cup (120 ml) warm heavy cream or whole milk
• 1 tablespoon sour cream or crème fraîche, optional
• Salt, to taste
• Black pepper, to taste

Method

1. Season the chicken thighs with salt, black pepper, smoked paprika, garlic powder, onion powder, and smoked paprika, then mix well to coat each piece.
2. Heat a medium heat skillet and melt 1 tablespoon of butter. Add the seasoned chicken and cook without moving for 4-5 minutes until golden brown on one side.
3. Flip the chicken and cook for another 4-5 minutes until fully cooked and golden.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
6. Add the minced garlic and grated sun-dried tomatoes, cook for about 30 seconds until fragrant.
7. Stir in the smoked paprika and cook for 1 minute, stirring constantly.
8. Pour in the chicken broth, scraping the bottom of the pan to deglaze.
9. Add the heavy cream and Dijon mustard, stir well.
10. Bring to a gentle simmer and cook for 3-5 minutes until the sauce thickens slightly.
11. Return the chicken to the skillet, spoon the sauce over it, and simmer for 1-2 minutes to reheat and combine flavors.
12. Stir in the remaining butter and sour cream or crème fraîche if using, adjust seasoning with salt, pepper, and lemon juice if desired.
13. Garnish with chopped parsley or spring onions before serving.