Catalan chicken with prunes and pine nuts
Chicken pieces browned and then braised in an onion and tomato base with brandy, prunes and pine nuts, in a dark, sweet-and-sour sauce. A Sunday and holiday dish from Catalonia; many cooks use vi ranci, an aged Catalan wine, instead of brandy, and some add dried apricots or raisins.
- 1 h 25Time
- 48 minHands-on
- 4Portions
- ≈ €2.95per portion
- 810kcal per portion
Ingredients for 4 portions
- 1.5 kgWhole roasting chicken, jointed
- to tasteSalt
- to tasteBlack pepper
- 4 tbspOlive oil
- 2Yellow onions, finely chopped
- 2 clovesGarlic, finely chopped
- 3Tomatoes, grated
- 100 mlBrandy
- ≈ 300 mlWater
- 1Bay leaf
- 150 gPrunes
- 40 gPine nuts
Method
- Season the chicken pieces with salt and pepper.
- Heat the oil in a wide casserole or sauté pan over a medium-high heat. Brown the chicken in batches for about 10 minutes, until golden all over, then lift it out.
- In the same fat, fry the onion over a medium-low heat for 15 minutes, stirring now and then, until soft and golden brown.
- Add the garlic and fry for 1 minute. Stir in the grated tomato and cook for 10 minutes, until the base is thick and dark.
- Return the chicken to the pan, pour in the brandy and let it bubble for 3 minutes to cook off the alcohol. Take care, as it may flare up.
- Add the water, bay leaf and prunes. Cover and simmer for 35 minutes, until the chicken is tender.
- Meanwhile, toast the pine nuts in a dry frying pan for 2–3 minutes, shaking the pan, until golden.
- Stir in the pine nuts and simmer uncovered for 5 minutes, so the sauce thickens.
- Serve the chicken with its sauce, prunes and pine nuts.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
