- 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.
It is cheaper to buy skin-on chicken and remove it yourself for this recipe.
If you mostly cook on Sundays, know that this dish freezes well.