Chicken Paprikash

• 2 tbsp vegetable oil
• 8 chicken thighs
• 2 small red onions, sliced
• 1 garlic clove, finely chopped
• 1 tbsp sweet paprika
• ¼ tsp caraway seeds
• 1 cup hot chicken stock
• 1 tbsp red wine vinegar
• 1 tbsp tomato paste
• 1 tsp sugar
• salt and freshly ground black pepper
• 9oz (250g) cherry tomatoes
• chopped parsley, to garnish
• sour cream, to serve

Special Equipment:

• Large flameproof casserole

Freezing Information: Can be frozen, without the parsley or sour cream, for up to 1 month; thaw before cooking.

Prepare ahead

Steps 1–3 can be prepared up to 2 days in advance. Reheat with the tomatoes, ensuring the chicken is heated through.

1. Heat the oil in a large flameproof casserole over medium-high heat. Add the chicken thighs, skin side down. Cook about 3 minutes until the skin is golden. Turn and brown the other sides, about 2 minutes. Transfer to a plate.

2. Add the onions to the fat in the pan and cook, stirring often, for about 5 minutes, or until the onions are softened. Add the garlic and cook about 1 minute, until fragrant. Add the paprika and caraway seeds and stir for 1 minute. Return the chicken to the pan.

3. Mix together the stock, vinegar, tomato paste, sugar, and salt and pepper to taste. Pour over the chicken. Bring to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, or until the chicken is tender.

4. Add the cherry tomatoes to the casserole and shake vigorously to mix them into the sauce. Cover and simmer for 5 minutes. Sprinkle with parsley and serve hot with sour cream on the side for each diner to help themselves.