Spanish Chicken With Sherry And Prunes - cooking recipe

Ingredients

1 tbsp olive oil
6 None boneless skinless chicken thighs, halved
1 large onion, sliced
8 cloves garlic, peeled
1 tsp smoked paprika
2 None red apples, cored and cut into wedges
1/2 cup pitted prunes
1 cup dry sherry
2 tbsp chopped parsley
None None Crusty bread, to serve

Preparation

Heat 1 tbsp of the oil in a deep skillet on high heat. Cook chicken for 1-2 mins each side, until lightly browned. Remove from pan.
Heat remaining 1 tbsp oil in pan on medium-high heat. Saute onion and garlic for 2 mins, until starting to brown. Add paprika and cook for 30 seconds, until fragrant. Return chicken to pan.
Add apples, prunes and sherry. Bring to a boil. Reduce heat to low; cover and cook for 15 mins, until chicken is cooked through. Sprinkle with parsley and serve with bread.