Chicken with prunes in pots in Greek

Cooking recipes sometimes come across to me in the most unexpected places. So this one turned out to be on a newspaper leaf in which a dozen screws were wrapped in my store. I wasn't even very surprised at first, another culinary recipe and that's all. But the chicken in sweet and sour sauce with prunes in pots for the oven in Greek turned out to be so good that now it is among my favorite food. Undoubtedly, this is one of the masterpieces of Greek cuisine. I cut the chicken carcass into portions. I mix salt with flour and roll each piece in it, then fry the chicken in 70 grams of butter until golden brown. I put a couple of pieces in a pot for the oven, put the pitted prunes on top. Very finely crumble the onion, fry in butter and distribute it in pots on top of the prunes. I take a nutcracker, chop walnuts and take out their kernels, which I grind into crumbs. I lightly fry the nut crumbs and also distribute them into pots. I warm up the cream with a crumbled broth cube and pour a little of this mass into each pot. I close the pots with lids and put them in an oven preheated to a moderate temperature. I cook for about 35 minutes, sometimes a little less, but not longer, and put a pot of steaming chicken in front of each guest. In the center of the table there is a dish with finely chopped herbs, which everyone sprinkles to their taste fragrant tender chicken.