Instructions: Place the chicken in a large non metallic bowl.

Add the sliced garlic doves mixed herbs wine vinegar oil prunes and seasoning and mix well.

Cover and marinate in the fridge overnight.

Remove the chicken from the marinade and fry it until golden brown in a little oil skimmed from the marinade.

Transfer to a flameproof casserole dish. Add the marinade mixture and the wine. Sprinkle in the sugar.

Bring to the boil on the simmering plate boil for 2 to 3 minutes cover and place in the roasting oventhe shelf on the floor of the ovenfor 45 minutes.

Blend the cornflour and chicken stock. Remove the casserole from the oven. Serve the chicken onto a plate keep warm in the simmering oven.

Add the stock mixture to the marinade heat it on the simmering plate stirrring until thickened.

Pour the sauce over the chicken.

Garnish with chopped parsley and serve.

This makes a rich chicken dish easy to make. I find it a comforting dish for cold winter days.

Serves 6

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