Step 1

Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Season the chicken thighs with salt and pepper. In 2 batches, brown chicken on all sides for 4 minutes. Set aside.

Step 2

Discard all but 1 tablespoon oil from the pan, then add the butter, onion and garlic and cook gently, stirring, for 5 minutes or until soft and lightly browned. Stir in the paprika, oregano, stock and some salt and pepper, then return the chicken to the pan and spoon over some sauce. Cover, then reduce heat to medium and simmer gently for 15 minutes. Increase heat to medium-high and continue to simmer, uncovered, for a further 10-15 minutes until the chicken is cooked through and the sauce is thick and syrupy. Stir the lemon zest and sour cream into the sauce.

Step 3

To serve, divide the chicken and sauce among plates, sprinkle with extra paprika and serve with the tagliatelle.