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collection by ICAF Europe

Pollastre a la Catalana (Chicken the Catalan way, or Chicken with dried plums, dried raisins and pine nuts)

1 chicken of about 1.5 kg

For the crumb topping:
some 200 g dried prunes fried crushed almond pieces
some 200 g dried raisins (without pips) fried breadcrumbs
100 g pine nuts
1 onion
2 mature tomatoes
1 dessert spoon of toasted almonds
1 slice of fried bread,
2 dl. white stock
3 dl. chicken stock
olive oil, salt and pepper.

Cut the chicken into 4 serving pieces, add salt and pepper and brown the meat gently on both sides in a pan with a little oil. Place the meat in a casserole and put aside. In the same oil, put the pine nuts, the dried raisins and the dried plums and cook gently for 2 minutes. Then remove from the oil put it all together in the casserole with the chicken. Always in the same oil, put the pricked onion, and after a few seconds, the tomatoes (cut in very small pieces). Next, add the white wine and cook for 10 minutes. Add the chicken stock to the mixture and cook it gently over a low heat for about 40 minutes. 15 minutes before completion, add the prunes, raisins and pine nuts and finally add a topping made with the fried crushed almond pieces and fried breadcrumbs.