2 whole broiler fryer chickens quartered
3 tbsp. butter
1/2 c. chopped onion
1 clove garlic, minced
1/2 c. dry white wine
16 oz. can tomatoes, undrained
1 chicken bouillon cube
1 bay leaf
1 tbsp. Worcestershire sauce
1 tsp. thyme
1 tsp. salt
1 c. pitted dried prunes
1 c. mashed ripe bananas
3 green tipped bananas, peeled and cut in 1 inch chunks

In large fry pan over medium heat, melt butter. Add chicken 4 pieces at a time, and cook turning, about 10 minutes, or until brown on all sides. Remove chicken to platter. In same fry pan, add onion and garlic and saute 1 minute. Add wine, tomatoes with liquid bouillon cube, bay leaf, Worcestershire sauce, thyme, salt and pepper and prunes. Bring to a boil; return chicken to fry pan. Cover, reduce heat to low and simmer about 30 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving dish. Remove and discard bay leaf; add mashed bananas and banana chunks to fry pan. Cook, stirring frequently about 2 minutes. Spoon sauce over chicken.