Preparation
Cut the chicken into pieces. Dice the ham and seize it in a casserole with the olive oil. Add the duck grease and the chicken pieces and simmer. Finely chop the onion and garlic together. When the chicken pieces are browned remove them and put to one side. Put the chopped onion and garlic in the casserole and simmer until they are lightly browned. Roll the chicken pieces in flour and put them back into the casserole. Mix well and add the wine, salt and pepper and simmer for two hours. Before serving thicken the sauce with the yellow of eggs.
Optionally: 10 minutes before the end of the cooking time add 250 g of prunes (previously soaked and well drained).
