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Cut the chicken into bite-sized pieces, pop in a bowl and toss in 1 tbsp olive oil, garlic and paprika. Season with salt and pepper, mix well. Set aside for about 10 minutes.
On a plate or in a glad bag, combine the flour and paprika. Toss the chicken through the seasoned flour in batches, dusting off any excess and set aside. Keep the remaining flour.
Pour some oil into a large frying pan and cook the chicken in batches until golden and crisp. Set aside and keep warm.
In the same pan, fry the onions for 5 minutes until translucent then add the mushrooms. Cook for 3-4 minutes. Return the chicken (and any juices) to the pan and sprinkle over a little of the remaining flour. Mix well. Increase the heat and add the wine, cook for 2-3 minutes, then add the stock. Once boiling, reduce the heat and stir from the bottom of the pan. Cook for 10 minutes or until the chicken is cooked, taste and season.
Remove from the heat and pour in the cream. Serve on a bed of fluffy white rice.