Heat chicken stock alongwith white wine and orange juice in a deep non-stick pan. Stir to mix and simmer on low heat for 20 minutes or till it is reduced.
Reserve 5-6 prunes and add the remaining in a blender jar. Add a little water and blend into a puree.
Heat butter and oil in a non-stick wok. Add star anise, cinnamon and bay leaves and sauté for ½ minute.
Add garlic and onion, mix well and sauté till onions turn translucent.
Add green chillies, chicken and potatoes. Mix well and cook on high heat for a minute.
Add pureed prunes and mix well. Reduce heat and add salt, pepper powder and mix well.
Add stock mixture reduction, stir to mix, cover and cook for 10 minutes.
Add reserved prunes, mix well, cover and cook for 2-3 minutes.