Serves: 4

Prep: 15 minutes

Cook: 30 minutes 


Ingredients

Chicken

  • 600–700 g boneless, skinless chicken thighs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 2 tsp olive oil

Creamy sauce

  • 20 g butter
  • 300 ml thickened cream
  • 1 tsp chicken stock powder dissolved in 100 ml warm water
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder

Mashed potato

  • 800 g potatoes, peeled and cut into even pieces
  • 30 g butter
  • ⅓ cup milk, warmed, plus extra if needed
  • Salt and pepper, to taste

To serve

  • 300 g green beans, trimmed and steamed

Method

  1. Cook the potatoes: Place potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil, then simmer for 15–20 minutes, until tender.
  2. Season the chicken: Pat the thighs dry. Combine the paprika, garlic powder, onion powder, salt and oil, then rub over the chicken.
  3. Brown the chicken: Heat a large frying pan over medium-high heat. Cook the chicken for 5–6 minutes on each side, until golden. Cook in batches if needed. Transfer to a plate.
  4. Make the sauce: Reduce the heat to medium-low and melt the butter in the same pan. Add the prepared stock, scraping up the browned bits. Stir in the cream, paprika, onion powder and garlic powder.
  5. Finish the chicken: Return the chicken and any resting juices to the pan. Gently simmer for 8–10 minutes, until the chicken is cooked through and the sauce has thickened slightly. Add a splash of water if it becomes too thick. Taste before adding any extra salt.
  6. Make the mash: Drain the potatoes well and let them steam dry for a minute. Mash with the butter and warm milk until smooth. Season to taste.
  7. Cook the beans: Steam or boil the green beans for 3–5 minutes, until tender.
  8. Serve: Divide the mash and beans between plates, add the chicken and spoon over plenty of creamy sauce.