Chicken and prune casserole
- Place chicken, prunes, zest of one orange, cinnamon, thyme, chopped oregano, olive oil and wine in a large ceramic bowl. Mix well, cover, then leave in the fridge to marinate for 1 hour.
- Take the chicken out of its marinade and heat a frying pan with a little more oil, then fry the chicken until well browned on both sides. Add the marinade and the stock to the pan and bring to the boil.
- Return chicken to the pan and simmer for 45 minutes or until the chicken tests cooked (when pierced with a skewer, juices run clear). Remove chicken from the pan and stir in the cornflour paste (combine the 2 tablespoons of cornflour wth 1 tablespoon cold water). Simmer for 2 minutes, stirring continuously until sauce thickens. Season with salt and pepper to taste.
- Place the chicken on a warm serving platter, pour sauce over the top and serve sprinkled with parsley.