Serves 4
1 large onion, sliced
1 tbsp olive oil
1 garlic clove, crushed
8 boneless, skinless chicken thighs
2 Cox’s or Russet apples, cored and cut into chunks
100g ready-to-eat dried prunes
150ml white wine
Handful of chopped parsley
1. Heat the oil in a heavy pan over a high heat, add the onion and cook for 2 mins, then add garlic. Add the chicken and cook for a few mins, turning each piece until they all have a little colour. Add the apples and prunes, stir well, pour in the wine and bring to the boil.
2. Simmer, covered, for 20 mins until the chicken is tender. Sprinkle with parsley. Serve with mashed root veg, if you like.