Sauteed chicken with prunes sauce

Cut the chicken thighs into easy-to-eat sizes, place them on a batter and sprinkle them with salt, pepper, rosemary powder, and flour.

Put a frying pan with olive oil over high heat and grill the chicken thighs through the skin. Turn it over and brown the whole thing.

Add the white wine and bring to a boil, then transfer to a deep pot, add the sofritte and stir-fry.

Add [A], cover and simmer Kotoko on low heat. If you're almost at a simmer in the middle, add a little water. Simmer for about 20 minutes and remove from heat.

In another frying pan, add 1 tablespoon of olive oil, add the chopped garlic and when the aroma comes out, add the chopped mushrooms and fry.

Add 1 tablespoon of olive oil to [5], and when the mushrooms are soft, add salt, pepper and Italian parsley to taste.

Combine the mushrooms from [6] in the pot from [4] and spread the sauce all over. Serve in a bowl and topped with watercress if desired.