Instructions

1. Smoked paprika can easily overpower a dish but it's just delicious when used correctly. It works particularly well with the sherry vinegar.
2. Rub the paprika, salt and pepper all over the chicken pieces.
3. Heat the olive oil in a large heavy-based frying pan over medium heat. Add the chicken and brown on all sides. Add the garlic, shallots and bay leaf and cook for 5 minutes. Stir in the tomato paste and vinegar and bring to the boil. Add the stock, then cover and cook over low heat for 10-15 minutes.
4. Remove the lid and cook over high heat for 5-7 minutes or until the sauce is reduced and the chicken is almost cooked. Add the broad beans and cook for 4-5 minutes or until the chicken is cooked through. Stir in the butter. Serve with steamed rice or mashed potato.