Ask your butcher to grind the chicken breast, thigh, and drumstick. In a bowl, combine the ground chicken with the egg, breadcrumbs, and minced garlic and parsley.

Form the mixture into meatballs, roll them in breadcrumbs, and set aside.

Prepare all the vegetables and other ingredients.

Coat the bottom of a large pan with olive oil and gently cook the garlic cloves; set them aside. Lightly brown the meatballs in the same pan and set aside.

Sauté the vegetables (reserve a small amount of each vegetable and mushroom for later).

Once the vegetables are softened, add the grated tomato, white wine, and 1 cup (250 ml) of chicken broth. Bring to a boil and add 4 tablespoons of breadcrumbs.

Blend the sauce, gradually adding the remaining chicken broth until you reach your desired consistency. Add the meatballs to the sauce, set the heat to medium, and add the reserved vegetables and mushrooms.

Add the prunes and set aside.

Serve with French fries.

Enjoy!