Coq au vin with plump prunes - Good Food Middle East

Ingredients

• 750ml bottle full-bodied red wine (needn't be expensive, just gutsy)
• 4 large chicken legs, halved (or 8 thighs), preferably free range
• 3 tbsp groundnut or vegetable oil
• 25g unsalted butter
• 2 plum tomatoes, roughly chopped
• 25g plain flour
• 1 bouquet garni with 2 bay leaves and 1 large sprig of thyme, optional
• zest of 1 orange removed with a vegetable peeler (so it doesn't dissolve completely)
• 20 very plump prunes, stoned
• cornflour, if needed
• sugar, to taste
• grated zest of half an orange
• handful of parsley, roughly chopped