Step by step

1. Season the chicken thighs on both sides generously with salt, pepper and paprika.

2. Put half of the butter in a pan and add chicken thighs. Cook the chicken thighs on each side for 4-5 minutes, then set aside.

3. Peel the onion and garlic. Attach the Food Processor attachment fitted with the dicing kit to the stand mixer. Push the onion and garlic through it on speed 4.

4. Replace the dicing kit with the slicing disc and slice carrots and mushrooms on speed 4.

5. Add the remaining butter to a heavy skillet and cook the onions and garlic for about 3 minutes.

6. Stir in the tomato paste, thyme, rosemary and season with salt and pepper. Add carrots and mushrooms.

7. Add the chicken stock and place the chicken in the pot.

8. Bring the chicken stew to a boil, cover, and cook over low heat for an hour.

9. Stir in the cream, check for seasoning and cook uncovered for 10 minutes.