330 g Chicken breasts
300 g Leeks cut into strips
100 g Onions chopped
2 Cloves Garlic chopped
30 ml Olive Oil
1.2 L Chicken stock
8 Prunes pitted, halved
100 g Red Peppers cut into strips
Salt & Pepper

Cut chicken into strips. In a large sauce pan, heat the oil and fry the chicken, leeks, onions and garlic for about 8 minutes, stirring occasionally so as not to burn the garlic.
Add the stock, and season to taste. Bring to the boil and let it simmer over a low heat for about 45 minutes.
Add the prunes with the peppers, and, and simmer for a further 20 minutes.
Serve warm with bread from daily allowance.