Tom Kerridge's paprika chicken

Tom’s in the kitchen making sure we get through Blue Monday the right way, with his tasty paprika chicken.

Paprika chicken

Serves: 2

Ingredients

2 skinless boneless chicken breasts (180g each)

2 tsp olive oil

2 banana shallots, finely chopped

2 garlic cloves, finely sliced

1 tsp sweet smoked paprika

2 tsp paprika

1 tbsp tomato purée

50ml dry sherry

250ml fresh chicken stock

300g green vegetables (such as tenderstem broccoli, green beans and peas)

1 tbsp full-fat crème fraîche

1 tbsp finely chopped flat-leaf parsley

Sea salt and freshly ground black pepper

Method

• Place each chicken breast between 2 sheets of cling film. Using a rolling pin, lightly pound the thicker areas so the chicken breasts are an even thickness (about 2cm). Season all over with salt and pepper.

• Heat half the oil in a large non-stick frying pan over a high heat. Add the chicken breasts and cook for 2 minutes on each side. Remove the chicken from the pan and transfer to a plate.

• Add the remaining olive oil to the frying pan over a medium-high heat. Add the shallots and cook for 2–3 minutes or until softened, stirring regularly. Toss in the garlic and cook for 2 minutes. Stir in both paprikas and cook for 30 seconds then stir in the tomato purée and cook, stirring, for 1 minute.

• Add the sherry and let it bubble to reduce right down before pouring in the stock. Bring to a simmer and allow to bubble until the liquor is reduced by half.

• Meanwhile, place a steamer over a pan of boiling water. Add the vegetables and steam for 5 minutes or until tender.

• Add the chicken to the sauce and simmer gently for 2–3 minutes until cooked through. Stir in the crème fraîche and season with salt and pepper to taste. Stir through the chopped parsley and serve with the steamed vegetables alongside.