First, prepare the rice according to the package instructions so it’s ready when the chicken is done. While it cooks, prepare the chicken.

In a small bowl, mix together the paprika, garlic powder, salt, and pepper. Pat the chicken thighs dry with a paper towel, then season them generously on both sides with the spice mix. Dust them lightly with the plain flour.

Heat the olive oil in a large, heavy-based pan or skillet over a medium-high heat. Carefully place the chicken thighs in the hot pan, ensuring not to overcrowd it (work in batches if needed). Sear for 4-5 minutes on each side, until they are deeply golden brown. They don't need to be cooked through at this stage. Remove the chicken and set aside on a plate.

Reduce the heat to medium and add the butter to the same pan. Once melted, add the sliced onion and cook for 5-7 minutes, stirring occasionally, until soft and starting to caramelise.

Add the sliced mushrooms to the pan and cook for another 5-6 minutes until they have released their moisture and started to brown. Add the minced garlic and cook for one minute more until fragrant.

Pour in the 500ml of chicken stock, scraping the bottom of the pan with a wooden spoon to lift all those flavourful browned bits. This process, known as deglazing, is crucial for a tasty sauce. Bring the liquid to a simmer.

Return the seared chicken thighs (and any juices from the plate) to the pan. Reduce the heat to low, cover, and let it simmer gently for 15 minutes, or until the chicken is cooked through and tender.

Remove the lid and stir in the double cream and fresh parsley. Let it bubble gently for another 2-3 minutes, uncovered, until the sauce has thickened slightly. I find that this final simmer is what brings the sauce together into a perfect, velvety consistency.

Serve the smothered chicken immediately over a generous portion of the fluffy rice, spooning plenty of the creamy mushroom sauce over the top.