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Preheat oven to 180C.
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1. Cut the chicken thighs into large chunky pieces.
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2. Fry the onions in the butter and a glug of olive oil in a casserole pot, or Le Creuset.
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3. Add the pancetta and cook until crisp, then follow with the parsnip and potato chunks.
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4. When the mixture is soft and brown, add the chicken pieces, leeks and herbs, Cook for 5 minutes,
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5. Add the wine, stock, prunes, salt and pepper, stir until mixed well.
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6. Bring mixture to the boil, then immediately remove, and place in the oven with a lid.
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7. Cook for approximately 40 - 50 minutes, checking regularly to stir.
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8. For the herb crust: you want to make enough mixture to cover the stew in your chosen pot size. Mix approx. 1 cup breadcrumbs with enough grated parmesan to meld mixture together. Add the chopped parsley and tarragon, and salt and pepper. The mixture should be balanced and with enough cheese to melt and make a crust.
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8. When sauce is thickened and all ingredients cooked, remove stew from the oven and sprinkle over the crust mixture.
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9. Increase oven heat to 200C and return stew to the oven, uncovered, for 10 minutes or until the crust starts to brown. Serve!
