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- 3 tbsp light olive oil
- 8 boneless skinless chicken thighs , each cut into four pieces
- 1 onion , finely sliced
- 2 garlic cloves , crushed
- 500g floury potatoes , peeled and cubed
- 1 tbsp Dijon mustard
- 1 tbsp sundried tomato paste
- 1 tsp paprika
- 2 tbsp red wine vinegar
- 100ml medium-dry Amontillado sherry
- 300ml tub fresh chicken stock
- 4 tbsp soured cream , to serve
- handful flat-leaf parsley , chopped, to serve
Directions:View on BBC Good Food
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