Chicken thighs sautéed in paprika, white wine and butter

Add a glug of olive oil to a pan and fry 6 chicken thighs with the bone in, skin-side down first, until the outside of the chicken is golden, about 15 minutes in total. Remove the chicken from the pan and set aside until needed. Melt

100g butter in the same pan over low heat and fry 1 peeled and minced garlic clove and 5ml (1 tsp) paprika, 3 minutes. Add 125ml (½ cup) white wine and turn up the heat to medium. Simmer to reduce the wine, 5 minutes. Add 250ml (1 cup) fresh cream and the leaves of 3 sprigs thyme. Add the chicken pieces and simmer, 15 minutes, or until the chicken is just cooked through. Serve the chicken with 400g baby marrow ribbons and sprinkle with toasted, flaked almonds.