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1
Put the oil in a large skillet, preferably nonstick, over medium-high heat.
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2
When hot, add as many of the chicken pieces as will fit without crowding, skin side down.
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3
Cook, rotating the pieces and adjusting the heat as necessary to rown them evenly, about 5 minutes; turn and brown on the other side(s).
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4
As the pieces are done, sprinkle them with salt and pepper and transfer them to a large casserole.
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5
Add the onion to the fat remaining in the skillet and cook over medium-high heat, stirring occasionally, until softened, 5 minutes or so.
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6
Transfer it to the casserole, add the salt pork or bacon if youre using it, and cook, stirring occasionally, until brown and crisp, about 5 minutes; transfer to the casserole and drain all but 1 tablespoon of the fat.
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7
Turn the heat under the skillet to medium and add the garlic and, 30 seconds later, the prunes.
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8
Cook for a minute, stirring once or twice, then add to the casserole.
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9
Turn the heat under the skillet to high and add half the wine.
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10
Cook, stirring and scraping the bottom of the pan to release any solid particles there, until the wine is reduced by half.
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11
Pour into the casserole along with the remaining wine.
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12
Turn the heat under the casserole to high and bring to a boil; stir, then reduce the heat to low and cover.
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13
Simmer, stirring once or twice, until the chicken is done, about 30 minutes.
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14
Remove the top, stir in the butter if you like, and raise the heat to high; cook until the sauce thickens a bit.
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15
Taste and adjust the seasoning if necessary, garnish with parsley, and serve.
