Pollo a la Catalana – Chicken Catalan Style

2 Oct


12 oz. dried prunes (stoned)
1 cup white raisins (8 oz.)
3 1/2 lbs. chicken, cut into pieces
1 cup pine nuts
1 1/2 cups onions, chopped
3 ripe tomatoes, chopped
olive oil
2 cups chicken stock
8 oz. white wine
salt and pepper to taste


Note on Chicken: The traditional version of this recipe uses a whole chicken, cut into pieces, with skin on. However, any combination of chicken pieces can be used – breast, legs, thighs, etc. To reduce calories and fat, use skinless white meat.

Dried Fruit Quick Tip: If you do not have 4 hours for soaking, put prunes and raisins in a small sauce pan and cover with water. Place on stove on high heat for about 3 minutes, or until water is hot to the touch. Remove from burner and allow to soak until you are ready to use them in pan.

Soak prunes and raisins in a bowl and cover with water. Soak for 4 hours.

If you are using a whole chicken, cut into pieces. If using large pieces, such as breasts, cut each one in half. Season with salt and pepper. Pour a few tablespoon of olive oil in a large frying pan and brown chicken. Remove from pan and place in a large open pot.

Drain the prunes and raisins. In the same pan where you browned the chicken, sauté the prunes, raisins and pine nuts. Add chopped onions and sauté, adding olive oil if necessary. Add chopped tomatoes and cook for approximately 5 minutes. Add chicken broth to the frying pan and simmer for 10 minutes.

Pour sauce over chicken and simmer until chicken is cooked and tender. A few minutes before serving, add the bread crumbs to thicken and stir. Add wine and simmer.

Taste and adjust salt if needed. Serve with white rice.


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