Chicken thighs (skinless/boneless) cooked on a bed of baby spinach leaves, red onion (slices and chunks), Kalamata olives (pitted), cherry tomato (halved), artichoke heart leaves (ran out!!), sliced cloves of garlic (x 3), fair whack of (medium) sherry, drizzled with EVOO, S&P, dried parsley and ground paprika (sort of) roasted in the oven for an hour. All served over rice and a dribble of cream.
Tasted good but not as nice as previously - in part, I under-seasoned cos of the different olives I used (upped the quality and they aren't as salty). Used a pyrex dish last night instead of an alfoil dish which also changed the cooking. My can of artichoke hearts that I was going to use had perished so I only had two little baby quarters to spread thru 5 thighs!! :-(