You've been successfully entered into our prize draw for your chance to win a kitchen makeover worth up to £10,000. Good luck! Don't forget to come and join us for a natter on Facebook and Twitter, we've got plenty of scrummy recipe inspiration as well as offers and competitions.
An effortless family supper.
Ingredients1 tbsp olive oil
4 chicken breasts, cut into chunks
10g Anchor® Butter
2 onions, cut into wedges
1 tsp sweet smoked paprika
200ml white wine
400g tin chopped tomatoes
200ml chicken stock
1 tsp caster sugar
small handful flat leaf parsley leaves
long grain rice, to serve
soured cream, to serve
Directions1. Preheat the oven to 180C, gas mark 4. Place a large ovenproof dish over a medium-high heat. Add the oil and when hot, fry the chicken until browned but not completely cooked through (you may need to do this in batches, adding a little more oil if necessary). Remove the chicken from the pan and set aside.
2. Add the butter to the pan and when foaming, add the onions, frying for 5 minutes until starting to brown. Stir in the paprika and fry for a minute, then add the white wine and bubble for another minute. Stir in the tinned tomatoes, chicken stock and sugar; simmer for 10 minutes until thickened.
3. Return the chicken to the pan and place in the oven for 15 minutes. Scatter with the parsley and serve with rice and a spoonful of soured cream.