Pat dry the chicken thighs with kitchen towels, season generously with salt and pepper, then coat all over in the cornflour.

Heat the oil from the sun-dried tomato jar in a large, deep non-stick pan and sear the chicken thighs for 5–10 minutes, over a medium-high heat, until showing a lovely golden colour and lots of crisp, then flip and cook for 3–4 minutes on the other side. Remove the chicken thighs from the pan and set aside.

In the same pan, melt the butter and reduce the heat to medium. Sauté the shallot and garlic for 2–3 minutes, stirring regularly. Add the sun-dried tomatoes and cook for 1 minute, then add the smoked paprika, Italian herbs, chilli flakes and tomato purée and cook for 2 minutes, until the tomato purée thickens. Pour in the cream and chicken stock, stir to combine and bring to a low simmer.

Season with a little salt and pepper, stir in the parsley and add the chicken thighs back to the pan. Toss to coat the chicken thighs in the creamy sauce, then leave to simmer for 10–15 minutes, ensuring the chicken thighs are cooked through before serving.

I served mine over white basmati rice, but this works perfectly with mashed potatoes or even pasta! Garnish with some fresh parsley and grated Parmesan.