I head back up to the farmhouse on my bicycle clutching my chicken. I disjoint it, it has the most incredible deep yellow hue. I fry in up in a large saucepan with oil and salt and pepper. The chicken sizzles until it gets brown. I set it aside. I add a half cup of diced dried apricots and prunes to the pan. I add back the chicken pieces, add a full pint of chicken stock and a half cup of regular port and let simmer till chicken is done. Taste and season accordingly. Serve with rich blue cheese polenta.