Braised Chicken with Prunes and Apricots — Catalan Chicken with Prunes
Catalan braised chicken in a sherry-tomato sauce layered with prunes, dried apricots, and toasted pine nuts, slow-simmered until tender and finished with parsley.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry. Dice onion, smash garlic cloves, grate tomato, chop parsley, and set all aside.
Toast
Heat olive oil in a heavy pan (or large skillet) over medium 1 minute. Add pine nuts, toast 90 seconds until pale gold, lift to a bowl.
Sear
Season chicken with 0.75 tsp salt and black pepper. Raise heat to medium-high, sear in the same oil 7–8 minutes turning until skin is deeply golden. Lift to a plate.
Sweat
Lower to medium, add diced onion, smashed garlic, bay leaves, and remaining 0.75 tsp salt. Cook 4 minutes until softened. Stir in cinnamon off the heat 15 seconds.
Build
Return to medium, add grated tomato, cook 4 minutes until darkened. Pour in sherry, bubble 90 seconds to reduce by half. Add prunes, apricots, and hot stock.
Braise
Return chicken to the pan, cover, simmer over low 28–30 minutes until fork-tender and sauce thickens around the dried fruit.
Plate
Lift chicken to warm plates, scatter toasted pine nuts and parsley over the top, and serve with sauce spooned around.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.