3 slices 1/4-inch (1/2-cm) thick pancetta, cut into pieces

4 skinless chicken legs

1 lb (454 g) white button mushrooms, quartered

1 onion, thinly sliced

1 tablespoon (15 ml) flour

1 cup (250 ml) port wine or chicken broth

2 tablespoons (30 ml) lemon juice

4 prunes, pitted and sliced

Salt and pepper

In a large saucepan, brown the pancetta over medium heat. Add the chicken and brown on each side. Season with salt and pepper. Reserve the chicken on a plate.

In the same pan, brown the mushrooms and onion with the pancetta. Add olive oil, if necessary. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute. Add the port wine and lemon juice and bring to a boil while stirring. Add the reserved chicken and the prunes. Cover and simmer over low heat for about 45 minutes or until the chicken is cooked through.

Serve with mashed potatoes and a green vegetable.

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