Heat the olive oil in a large frying pan over medium low heat. Add the onions and cover. Sweat the onions for approximately 10 minutes, until soft, ensuring they don't brown or burn.
Meanwhile, place the four chicken thighs or legs in a medium saucepan and cover with cold water. Place over high heat, covered, and bring to the boil. Once boiling, uncover and skim any foam off the top. Reduce heat to medium high and simmer for 10 to 15 minutes.
Once onions are translucent and soft, take the chicken off the heat. Add the chicken pieces to the onions in the frying pan. Measure out 3 cups of stock from the chicken saucepan and add to the frying pan with the chicken and onions. Add the prunes, paprika, bay leaves, salt and pepper. Bring to a simmer over medium high heat, then cover and simmer over low heat for 15 to 25 minutes to allow the flavours to combine.
This really appealled to me and i'm so glad I made it! Yum, the prunes plumped up and were so tasty. I made it in the morning and reheated it to serve and it was so delicious, it will become a regular! Nice and simple ingredients, easy to make, served it with bread to soak up the sauce/juice. - 05 Dec 2009