Instructions: Warm the olive oil in a large, heavy casserole and cook the speck until light golden brown. Remove it to a plate, using a slotted spoon.

Season the chicken with salt and pepper and brown it on both sides, then remove it to a plate. Add the leeks and shallots and saute. Add the thyme, bay leaf, wine, and Brown Chicken Stock, scraping the bottom of the pot with a wooden spoon to dislodge the browned bits.

Bring to a simmer and return the chicken to the casserole. Cover the casserole loosely and simmer for 30 minutes.

Add the soaked prunes and their liquids and simmer another 30 minutes, until the chicken is very tender and falling off the bone.

Remove the chicken to a plate and add the sauteed speck. Reduce the sauce for 5 minutes and season with salt and pepper. Return the chicken and speck to the sauce, let rest to cool, then reheat gently and serve.

This recipe yields 4 servings.

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