Chicken Paprikash-ish

Ingredients

• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 litre chicken stock
• 3-4 chicken fillets
• 500 g baby potatoes (quartered)
• 2 tbsp smoked paprika
• 1 tsp dried dill
• Pinch of cayenne pepper (optional)
• Sea salt and freshly ground black pepper (season to taste)

Method

1. Quarter the baby potatoes.
2. Pour the Ballymaloe 100 Recipe Sauce and chicken stock into a large saucepan. Add a splash of water to the empty jar, swish it around, then add that to the pan too.
3. Add the chicken fillets and quartered potatoes. Stir in the smoked paprika, dried dill and cayenne (if using).
4. Bring to the boil, then reduce to a steady simmer. Cook uncovered for 45–60 minutes, stirring occasionally, until the chicken is cooked through, the potatoes are tender, and the sauce has reduced and thickened.
5. Shred the chicken with two forks directly in the pan. Season to taste.

Divide into wide, shallow bowls and top with a generous dollop of sour cream to serve. Add a handful of chopped fresh parsley (or extra dried dill) just before serving for a fresher finish.