Spanish Chicken With Sherry And Prunes

• 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

1. 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.
2. 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.
3. 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.

olive oil, chicken, onion, garlic, paprika, red apples, prunes, sherry, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25416 (may not work)