Heat oil in a Dutch oven or a small stockpot over a medium-high heat. Pat the chicken dry and sprinkle with salt & pepper. Using a pastry brush, coat the chicken with the honey.
Sprinkle the chopped mint on both sides of the chicken and gently place each piece into the hot oil. Let the chicken brown for 1 minute on each side. Remove with tongs and set aside.
Lower the heat to medium and add the red wine to the pot. Use the flat end of a wooden spoon to scrape up the brown bits on the bottom to deglaze and mix with the red wine. Add the sliced pears, apples and whole prunes, and chicken broth; cover the pot. Cook in the oven or on the stovetop for at least 1 hour.
The red wine should have reduced significantly and the chicken should be fully cooked. Transfer chicken to a platter. Spoon the warm prunes, pears and apples and the wine sauce on top of the chicken and serve.