Boneless chicken thigh stew with boiled potatoes

Ingredients

For the stew

• 800 g boneless chicken thighs
• 50 ml oil
• 2 large onions (300 g)
• 1 large red pepper (180 g)
• 1 teaspoon paprika
• 100 ml white wine
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 500 ml water
• 1 large tomato (180 g)
• 15 g parsley leaves

For the potatoes

• 600 g potatoes
• 1500 ml water
• 1 teaspoon salt
• 1 garlic clove (optional)
• 10 g butter

Preparation

1. Cut the thighs into pieces about 4 cm across and pat them dry with paper towels. Peel the onion and pepper and chop them. Set aside 500 ml of water for the tomato and measure out 1500 ml separately for the potatoes. 2. Heat the oil in a saucepan and cook the onion and pepper for 5 minutes, until softened. 3. Add the paprika and thighs, then cook for another 5 minutes, stirring until the outside of the meat changes color. 4. Pour in the wine, add 1 teaspoon of salt and the pepper, and simmer over low heat for 20 minutes. Meanwhile, blanch the tomato for 1 minute in 500 ml of boiling water, peel it and dice it. 5. Add the tomato to the saucepan and simmer the stew for another 10 minutes, until the thighs are tender. Sprinkle with 10 g chopped parsley. 6. Peel the potatoes and cut them into large cubes. Put them on to boil in 1500 ml of water with 1 teaspoon of salt and the garlic clove, if using. Boil for 20 minutes, until tender, then drain and toss with the butter and 5 g chopped parsley.