Catalan Chicken

Heat 80 ml of oil in a frying pan and fry chicken pieces in it until golden. Get it and put it in a thick-walled frying pan or a fireproof plate (depending on whether the dish will be fried on the stove, or baked in the oven - you can do both.
In the fat left after frying the chicken, fry the plums cut in two and peeled from the seeds (you can see in the photo to what state). Get the plums, cover the chicken with them, fry the raisins and 50 grams of pine nuts in oil. When the raisins are inflated, sprinkle these ingredients on the chicken in the plums. Pour in a little oil, heat and fry the onion in it until brownish. Pour in the tomato juice and liquid, stir and evaporate the sauce over low heat until it thickens. After that, strain the onion through a metal sieve, pour the remaining peeled sauce over the chicken with berries and nuts and fry it over low heat under the lid (or bake in the oven) for 30 minutes. Mix the remaining pine nuts with almonds, bread crumbs and white wine. If there is baking in the oven, then pour the dish with the nut mixture on top, if frying is used, then stir in the sauce, and continue to simmer for another 10 minutes.