Place dried Ancho chilies in a small bowl and cover with boiling water. Set aside to soften.

Heat oil over medium high heat in a large saute pan that has a lid. Dry chicken pieces and sprinkle well with salt, pepper, garlic and chile powder on all sides. Place in hot pan. Sear until golden on one side and turn over and brown on the other side. Remove pieces to platter. Reduce heat to low.

Add onions and garlic and saute until soft. Dust with cumin powder, stir and then add stock and sherry while scraping residue from pan. Stir in miso and remove from heat.

Drain chilies, cut in half and remove seeds and cores. Chop and add to sauce with prunes. Stir.

Return chicken and any juices to pan, basting with sauce. Cover and simmer on low 20 minutes or until done, basting occasionally, until chicken is cooked. Remove chicken to platter. Add vinegar to pan, bring to a simmer and stir. Check for salt and add if needed. If sauce has reduced to much add more chicken broth or water, though I had plenty of sauce. Spoon sauce and prunes over chicken. Scatter garnishes on top.