Catalan Style Chicken Stew with Plums and Pine Nuts
Casserole
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This Catalan style chicken stew is a traditional recipe that is always a hit at home. The combination of tender chicken with the sweetness of prunes and the crunchy touch of pine nuts is simply delicious. It is a perfect dish for a family meal or a special celebration. The preparation is simple, although it requires a little time for the flavors to blend and the chicken to be very tender. Go ahead and try it, you will love it! It is also ideal for the cooler days of the year and can be accompanied with white rice or potatoes.
Ingredients (10 ingredients)
-
1 piece Chopped chicken
-
1.5 l Homemade chicken broth
-
16 piece Prunes
-
125 ml Aged white wine or cognac
-
1 piece Onion
-
4 dientes Garlic
-
1 puñado Pine nuts
-
1 pinch Extra virgin olive oil
-
1 pinch Salt
-
1 pinch Pepper
Preparation (10 steps)
Hydrate the prunes
Place 16 prunes in a container with hot water and let them hydrate for 30 minutes. Meanwhile, continue with the next step.
Chop the chicken
Cut 1 chicken into pieces. Cut the breasts into three pieces and the thighs into two. Reserve.
Brown the chicken in the pan
In a large frying pan, heat extra virgin olive oil over medium-high heat. Brown the chicken pieces on all sides until they are lightly golden. Remove the chicken from the pan and reserve.
Chop the onion and garlic
Introduce 1 onion into the bowl and chop 3 Sec./Level 5. Add 4 cloves of garlic and chop 3 Sec./Level 7.
Sauté the onion and garlic
Add extra virgin olive oil to the bowl and sauté the onion and garlic 3 Min./120°C/Level 1.
Add the chicken and the wine
Add the browned chicken to the bowl. Incorporate 1 glass (125 ml) of aged white wine or cognac. Program 2 Min./Varoma/Level 1 without the measuring cup to evaporate the alcohol.
Add the broth and the plums
Add 1.5 l of homemade chicken broth and the hydrated prunes to the bowl. Program 40 Min./100°C/Reverse blade/Level 1.
Correct salt and pepper
Taste and correct salt and pepper to taste. If the sauce is too liquid, program a few more minutes at the same temperature and speed without the measuring cup to reduce.
Toast the pine nuts
While the chicken is cooking, toast a handful of pine nuts in a pan without oil until they are golden. Reserve.
Serve
Serve the Catalan chicken hot, scattering the toasted pine nuts on top.
Finished cooking? Great! 🎉
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Created by
Ana Moreno
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