Cut chicken into portion pieces, brush with the chicken season, salt, pepper and fry in oil.

Slice carrot and mushrooms, cut onion into dices, fry in oil, add the chicken, pour beer. Stew in oven for 40-50 minutes, then add sour cream, chopped greens, prunes, green peas and stew for additional 15 minutes.

When serving, put the chicken , vegetables and prunes on a platter, top with greens.