Prune and Mushroom

  • Preparation 20 MIN
    Cooking 50 MIN
  • Servings 4



  1. 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.
  2. 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.
  3. 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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 471  
Total Fat 19 g  
Saturated Fat 6 g  
Sodium (salt) 852 mg  
Carbohydrates 22 g  
Fibre 2 g  
Protein 40 g