Creamy Paprika Chicken with Polenta

• 600 gchicken thigh fillets, trimmed
• 2 tspsmoked paprika
• 1 tspsweet paprika
• 2 tbspgarlic-infused oil
• 1 tspsalt
• ½ tspfreshly ground black pepper
• 180 ginstant polenta
• 750 mllow-salt chicken stock
• 20 glactose-free butter
• 40 ggrated Parmesan (optional) (optional)
• 150 mllactose-free double cream
• 1lemon, zest and juice
• 2 tbspfinely chopped fresh parsley
• 15 gbasil leaves, torn
• 1small ciabatta (optional)

Method

1. 1Preheat the oven to 200°C fan (220°C conventional). Pat the chicken thighs properly dry. Toss with both paprikas, half the salt and pepper, and 1 tbsp of the garlic-infused oil until rust-red and evenly coated. Season generously; chicken thigh can take it.
2. 2Heat a large ovenproof frying pan over medium-high with the remaining garlic-infused oil. Brown the thighs in a single layer for 3 minutes each side until deeply golden; don't crowd the pan, work in two batches if you need to, or the thighs will steam and the paprika won't toast. The garlic-infused oil is gentle, but watch it: paprika scorches fast, so if the spice smells acrid rather than warm, drop the heat. Transfer the pan to the oven for 12–15 minutes, until the thighs hit 75°C for 30 seconds internal and the juices run clear.
3. 3While the chicken finishes, bring 600ml of the stock to the boil in a saucepan. Slowly rain in the polenta, whisking constantly, drop to low and cook for 3–4 minutes until thick but still loose enough to ripple off the spoon. Stir through the butter and the Parmesan if using, until glossy. Season the polenta with some of the remaining measured salt and pepper, reserving the rest for the sauce.
4. 4Lift the chicken onto a board to rest. Set the frying pan back over a medium heat with the remaining 150ml stock and the cream, scraping up the paprika fond from the bottom. Add the lemon zest and simmer for 3–4 minutes until the sauce coats the back of a spoon. Stir in a small squeeze of lemon juice off the heat; the acid cuts the cream and lifts the smoked paprika.
5. 5Add the remaining measured salt and pepper to the sauce to taste. Return the chicken and any resting juices to the pan and spoon the sauce over so each thigh is well glazed.
6. 6Spoon the polenta onto warm plates, lay the chicken on top, pour the lemon cream sauce over, scatter with the chopped parsley and torn basil.

Per serving

kcal

643

protein

36.2g

fibre

4.5g

carbs

41.6g

fat

36.5g