Peel and dice the onions and the garlic. Pick and chop the parsley leaves. Roughly chop the prunes. Peel the apples, remove the core and cut into wedges.
Heat a heavy bottomed pan over a high heat and add a splash of olive oil. Add the onion to the pan and cook for 2 minutes before adding the garlic. Cook for a further minute or two and then add the chicken thighs. Season with salt and pepper and then turn the chicken repeatedly until golden brown on all sides. Add the apples and the prunes to the pan and cook for 2 minutes before adding the wine. Simmer for 15 minutes or until the chicken is tender. Stir the parsley into the pan to finish.
«Allow the chicken to cook for a good 5 to 10 minutes before adding the apple. If not, the apples will over cook.»