Peel the cipollini onions and the carrots.
Cut the prunes in halves.
Cut the chicken, season with salt & pepper. Fry in a mix of oil and butter. Then move the chicken to a pot.
Prep the sauce base. In a bowl mix wheat flour with water, wine and cream.
Here we have the chicken.
Now brown the cipollini onions. There's no need to clean the skillet inbetween.
Pour the sauce base in the pot with the chicken.
Here we add the stock cube.
Add thyme and, if needed, coloring soy. Boil for 5 min. (use a lid).
When 5 min. have passed..
..add sliced carrots...
Boil another 5 min.
When time to serve add fresh thyme and the nuts.
Serve with your favorite potatoes and a salad.