Chicken paprika

SERVES FOUR

INGREDIENTS

8 slices dry-cured streaky bacon, cut into matchsticks

8 chicken thighs

1 rounded tbsp of sweet paprika, plus 1 rounded tsp for frying Olive oil, for frying, if needed 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 red peppers, deseeded and cut into strips

2 yellow peppers, deseeded and cut into strips

A pinch of dry chilli flakes (optional)

300g cherry tomatoes, blitzed to a liquid

100g crème fraîche

Plain rice, to serve

METHOD

Preheat oven to 180C/ Gas 4.

In a large non-stick frying pan, gently cook the streaky bacon until crisp and brown. Transfer the bacon to a plate to keep for later, and leave the fat in the pan.

Meanwhile, dust the chicken thighs with the tablespoon of paprika. This can be done by putting the paprika and dry chicken thighs in a plastic shopping bag and shaking until evenly coated.

Fry the seasoned chicken thighs in batches so as not to overcrowd the pan, until evenly goldenbrown. Add some olive oil to the pan if dry.

Transfer the chicken thighs to a baking dish that is large enough to accommodate them in one layer.

Add the onion to the frying pan and gently fry until soft, then add the chopped garlic and cook for one minute.

Add the peppers, the teaspoon of paprika, and chilli flakes if using, and fry until soft but not coloured.

Add the blitzed tomato and cook for three minutes.

Pour the vegetable mix over the chicken then add the bacon and season.

Cover the baking dish with tin foil and bake for 25 minutes, or until the thighs are cooked through. Remove from the oven and allow to rest for five minutes.

Remove the chicken thighs, season, and keep warm on a serving plate.

If the baking dish can be used on a flame, set it over a hob. Alternatively, transfer the pepper mixture to a saucepan.

Bring to the boil and add the crème fraîche. Simmer until a sauce consistency is achieved, and check the seasoning.

Pour the pepper sauce over the chicken and serve at the table with plain rice.