Catalan Chicken with Prunes and Pine Nuts
Silky chicken stew with slow-cooked sofrito, prunes and toasted pine nuts. The sweet-and-savory classic that tastes even better the next day.
- Total
- 75 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- cut-up chicken2.75 lb
- onion2
- tomato2
- garlic clove2
- prune5.25 oz
- pine nut1.5 oz
- rancio wine0.75 cup
- chicken broth1 cup
- bay leaf1
- cinnamon1 pinch
- olive oil4 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Season the cut-up chicken. Heat the olive oil in a wide casserole and brown the chicken on all sides over high heat. Remove and set aside.
- 2
In the same oil, toast the pine nuts for a minute until golden and remove them.
- 3
Lower the heat and sweat the finely chopped onion with the minced garlic for 15 minutes, until very tender and golden.
- 4
Add the grated tomato and cook 8 more minutes until the sofrito loses its water.
- 5
Return the chicken to the casserole, pour in the rancio wine and let the alcohol cook off for 3 minutes.
- 6
Add the chicken stock, bay leaf, cinnamon and prunes. Cover and cook gently for 30 minutes.
- 7
Add the pine nuts, uncover and leave 5 more minutes so the sauce thickens. Adjust the salt and serve.
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