1. Caramelize the onions.

Thinly slice your 3 small onions or 2 large onions. Preheat a large sauté pan or Dutch oven. Add 1 tablespoon of olive oil. 

Add the onions and let them cook so that they’re just simmering. Stir frequently. Give them about 10 minutes. Let them get golden brown. Then scoop them out of the pan.

While they cook, start prepping the chicken thighs.

2. Prep the chicken thighs.

Mix together in a small bowl: 

• 1 tablespoon salt
• 3/4 tablespoon ground pepper
• 1/2 teaspoon paprika
• 2 tablespoons all purpose flour

Sprinkle half of the mixture over the tops of the thighs (skin-side up). Save the other half.

3. Brown the chicken thighs.

Once the onions are scraped out of the pan, add 1 tbsp of olive oil. Add the chicken thighs, skin-side down.

Once all the chicken thighs are in the pan, sprinkle the remaining half of the flour mixture over the bottoms of the thighs. 

Let the chicken thighs brown for about 5-7 minutes on each side, until they’re a nice golden brown. 

Once browned, remove the thighs from the pan. Reduce the heat to low medium.

4. Deglaze the pan with sherry.

Add the cup of sherry to the pan. Bring it to a simmer and scrape up the bits at the bottom of the pan as best you can. 

5. Add back the onion, add the currants and peaches. Top with chicken.

Bring it back up to a simmer. Picture below is mid-placing the chicken back into the pan.

6. Cook for 30 minutes, covered.

Heat should be set to low.

7. Uncover. Let the sauce reduce for 10-15 minutes. 

Keep it at a merry boil while it reduces down a bit. You should be left with a good cup or so of sauce (the peaches give off a lot of liquid as they cook).

8. Enjoy!

Great over rice or pasta. Or crusty bread!