1) broad egg noodles, cooked
2) 2 lb chick thighs, bone and skinless, dredged
3) 2 onions, ch
4) 8 cloves garlic, sl
5) salt & pepper
6) 2 cans button mushrooms
7) 1 c white wine
8) 1 c strained tomatoes ( or canned whole tomatoes )
9) 1 qt chicken broth
10) 3 T balsamic vinegar
11) 1/2 c sundried tomatoes, ch
12) 1/2 c prunes, ch
13) 2 T whole grain mustard
Cook 2) in olive oil, set aside.
Cook 3) & 4) in oil.
Add chicken and rest.
Simmer a few hours.
Serve on noodles.
