4 prunes, stones removed
4 chicken thighs
2 garlic cloves, crushed
8 slices of bacon, without the rind
2 teaspoons of oil
6 tablespoons red wine
 Split the prunes open. Rub the chicken thighs with the crushed garlic and press a flattened prune stuck on the top and bottom of each thigh. Wrap a bacon slice around each thigh and fasten with a toothpick on the underside.
 Brush the packages with oil and place it in the oven pan covered with aluminum foil. Cook the meat at the top shelf in the oven at 200° C / 390° F for 30-35 minutes. Add the wine after half the cooking time.
 Remove the toothpicks and arrange the chicken on hot plates. Spoon the sauce over the chicken. Serve hot or cold with rice salad and mushrooms turned in parsley.