Viva Madrid Spanish Chicken

Adapted from "shelbi bites" at allrecipes.com. You can substitute figs or prunes for the dates, if you prefer them.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 4  boneless skinless chicken thighs, pounded thin (about 1 lb)
• 1⁄2 cup all-purpose flour
• 4  slices bacon, chopped
• 2  onions, chopped
• 6  garlic cloves, minced
• 1  red bell pepper, sliced
• 6  dates, pitted and chopped
• 1 1⁄2 cups  chicken stock
• 1⁄2 cup dry white wine
• 1  bay leaf
• 1  teaspoon chili powder
• 1  teaspoon paprika, smoked preferred
•  salt, to taste
•  black pepper, to taste
• 1⁄2 teaspoon dried thyme

Directions

1. Heat olive oil in skillet.
2. Season flour with salt and pepper.
3. Dredge chicken in flour.
4. Brown in skillet, about 2 minutes each side.
5. Set chicken aside (on a clean plate).
6. Add bacon to skillet.
7. Sauté until fat begins to render.
8. Add onions, red pepper, and garlic and sauté until onions are tender and bacon is browned.
9. Add dates, chicken stock, wine, and bay leaf, and bring to a boil.
10. Reduce heat to low and simmer 10 minutes.
11. Return chicken to skillet with chili powder, paprika, salt, pepper and thyme. Cover and simmer an additional 15 minutes, or until juices run clear. Serve with Spanish rice or couscous.