Stew of chicken and prunes

Chop the onion. Cut the garlic into slices. Remove the seeds from the pepper and finely chop the pepper. Halve the chicken floating fillets and rub the chicken pieces with salt and freshly ground pepper. Heat the butter in a frying pan until the foam dries and fry the chicken pieces around brown.

Divide the onion, garlic and red pepper between the chicken and cook for 1 minute. Also divide the plums in between. Mix the stock with the vinegar and plum jam and pour this mixture into the chicken.

Stew the chicken with the lid diagonally on the pan in a gentle 25-30 minutes. Tasty with yellow rice and green beans.