This used to be a staple dish of mine when I was a student, I always liked to cook it when friends came to dinner. I've played around with the recipe over the years, but the essence of the dish remains the same. I revisited the dish recently when a friend gave me some excellent paprika from Hungary.

4 chicken thighs bones and skin removed
20ml creme fraiche
5ml dijon mustard
5ml sherry vinegar
30ml vermouth 
30ml chicken stock
5g butter to enrich the sauce
Heaped teaspoon sweet paprika
Salt and pepper to season
Finely chopped chives to garnish
5ml rapeseed oil for frying


Place the chicken thighs in a plastic bag, add the paprika and shake until the thighs are coated in the paprika
In a pan on a high heat brown the thighs quickly on both sides
Lower the heat to medium, add the vermouth and chicken stock
Place a lid on the pan and cook for 10 - 15 minutes depending on the size of the thigh or until they reach a temperature of 74 - 80c
Remove the thighs place to one side, cover with tin foil and keep warm
Ensure the pan is now on a low heat, add the mustard to the pan liquid and stir through
Add the creme fraiche and butter and swirl the pan until the butter has melted into the sauce
Last, but not least, add the sherry vinegar and season to taste
Serve the chicken thighs with the sauce and the chive garnish.

This goes well with creamy mashed potatoes.