1.5 Kg. Chicken pieces
Salt and black pepper
3 Tbsp. Oil
60 Grm. Butter
1 Carrot sliced
1 Celery stalk finely chopped
2 Medium sized Onions finely chopped
1 Tbsp. chopped Parsley
1 Bay Leaf
250 ml. Chicken Stock
250 Grm. pitted prunes
1 Tbsp. Lemon Juice
1 Tbsp. Sugar
1 Tbsp. Plain Flour
Wash the chicken pieces and dry. Rub with salt and pepper.
Fry in the oil and half the butter for 5-6 minutes on each side until crispy.
Remove the chicken from the frying pan and keep warm.
Saute the vegetables in the frying pan for about 5 minutes.
Add the chicken pieces to the pan with the parsley and bay leaf.
Pour over the chicken stock together with 250 ml. of water.
Bring to the boil, cover and simmer over a medium heat for 30 minutes.
Baste occasionally with the sauce.
In another pan simmer the prunes in lemon juice and sugar in a covered saucepan for around 15 minutes, drain and set aside.
Preheat the oven to 125c.
Arrange the chicken on a platter, spread the prunes over the chicken, cover and keep warm in the oven.
Strain the cooking juices.
Cook the flour in the remaining butter for 2-3 minutes, add the strained cooking juices, stir until smooth and bring to the boil. Season to taste with salt and pepper and pour over the meat.
Serve immediately.