Chicken Paprika with Crispy Potatoes

Serves 6

• 700g/1lb 9oz potatoes – scrubbed and cut into chunks
• 2 tbsp olive oil
• 2 tbsp plain flour
• 2 tbsp mixed dried herbs
• 1 tbsp mild paprika
• 4 medium skinless chicken breasts – cut into strips
• 3 cloves garlic – thinly sliced
• salt and freshly ground black pepper

Preheat oven to Gas Mark 6 / 200C / 400F.

Put potatoes into a roasting pan and toss in 1 tbsp of olive oil, and season.

Roast for 45 mins until crisp turning after 30 mins.

Meanwhile, combine the flour, dried herbs and paprika in a shallow dish, and season add the chicken and mix well.

Ten mins before potatoes are ready, heat the remaining oil in a frying pan. Saute the chicken for 5 mins, turning often. Add the garlic and cook for 3-4 more mins until the chicken is tender.

Serve with the potatoes. A side salad could also accompany this dish.

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