Ingredients

200g pitted prunes
1kg chicken with giblets
50g butter or margarine
3 leeks (trimmed and thickly sliced)
3 medium carrots (peeled and thinly sliced)
1 lemon
2 cloves garlic (peeled and halved)
½ pint (285ml) dry white wine
1 small onion (peeled and stuck with a few cloves)
2 large sprigs of parsley
2 bay leaves
1 sprig each of thyme and sage
salt and freshly ground black pepper

Methods
Melt the butter or the margarine in a large saucepan. Add the leeks and carrots into the melted butter or margarine, stir well and cover. Fry for 10 min.

Meanwhile remove the giblets from the chicken and wash well inside out. Pierce lemon all over the chicken with a skewer and place inside body with the cloves of garlic. Put the chicken on top of the vegetables in the pan after it has been cooked for 10 min.

Pour in white wine and enough water to cover the chicken. Add the giblets except the liver. Then the onion, herbs, salt and pepper to taste.

After adding these ingredients boil in low heat for 1 ½ hours until the chicken is tender (boil with the lid half covered).

Add the prunes for the last 30 minutes of the cooking time. Remove chicken and discard the lemon, garlic, giblets, herbs and cloves from onion.

Stir the liquid and vegetables to break up the onion.

Take the bones out of the chicken and cut the chicken into small bite size pieces after removing the skin.

Return back in to the pan and heat it.

Taste it, if necessary add salt and pepper.

Pour into individual bowls and sprinkle parsley on top.