Creamy Paprika Chicken with Polenta

Ingredients

• 600g chicken thigh fillets, trimmed
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 2 tbsp garlic‑infused oil
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 180g instant polenta
• 750ml low‑salt chicken stock
• 20g lactose‑free butter
• 40g grated Parmesan (optional)
• 150ml lactose‑free double cream
• 1 tsp lemon zest
• 2 tbsp finely chopped fresh parsley
• Crusty ciabatta, to serve

Method

1. Preheat the oven to 200°C fan (220°C conventional). Pat the chicken thighs properly dry — water on the surface means steam, and steam means no browning. 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. Heat 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 internal and the juices run clear.
3. While 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. Taste — adjust salt now, because polenta drinks seasoning.
4. Lift 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 — that's where the flavour lives. 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. Taste the sauce, season, taste again. Adjust now, not at the table. Return the chicken and any resting juices to the pan and spoon the sauce over so each thigh is well glazed.
6. Spoon the polenta onto warm plates, lay the chicken on top, pour the lemon cream sauce over, scatter with the chopped parsley and torn basil, and finish with a drizzle of extra virgin olive oil.