Chicken ragu

Remove the skin and bone from the chicken thighs and cut them to bite-sized pieces. Sprinkle with paprika and some salt and put aside.

Finely chop the pepper (leave a few strips for a garnish) and gently fry together with the onions in 2-3 tbsp oil. Add flour, stir well and slowly pour in the stock, stirring continuously.

Bring to the boil, stir in the crème fraîche, lower the heat and gently simmer, covered, for 8-10 mins. Then puree with a hand blender.

Heat a little oil in another pan and fry the chicken pieces until sealed and browned on all sides.

Transfer the chicken into the sauce and simmer for 5 mins until the chicken is cooked through. Season to taste.

Fry some red pepper strips on the pan where you fried the chicken.

Serve the chicken ragu with mashed potatoes garnished with the fried pepper strips.