Catalan Chicken with Prunes and Pine Nuts

1 bone-in chicken thigh (about 200 g) 1 tsp olive oil 1/4 small yellow onion, finely chopped 1 small garlic clove, minced 1 tbsp grated tomato 60 ml chicken stock, preferably unsalted 3 pitted prunes, halved 1 tbsp pine nuts 1/2 tsp chopped fresh thyme 1 tsp dry sherry Salt and black pepper 1 tsp chopped parsley

Ingredient substitutions

• Chicken thigh: Use one bone-in chicken drumstick of similar size; allow a few extra minutes if needed for tenderness.
• Pine nuts: Use chopped blanched almonds for a similarly nutty, crisp finish.
• Dry sherry: Use the same amount of dry white wine.
• Fresh thyme: Use a small pinch of dried thyme.

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A medium-bodied red wine such as a Catalan Garnacha
Its ripe fruit complements the prunes, while moderate structure stands up to the savory chicken and toasted nuts.

Non-alcoholic: Sparkling water with a splash of tart cherry juice

A home-style Catalan main dish pairing tender chicken with sweet prunes, toasted pine nuts, and a savory tomato-and-onion sauce. Serve it with crusty bread to catch every bit of the rich, gently sweet sauce.

Steps

1. Pat the chicken dry and season it lightly with salt and pepper. 2. Warm the olive oil in a small, lidded pan over medium heat. Brown the chicken on both sides, about 6–8 minutes total, then transfer it to a plate. 3. Add the onion to the pan and cook until soft, about 4 minutes. Stir in the garlic and grated tomato; cook for 1 minute. 4. Pour in the sherry and scrape up the browned bits. Add the stock, prunes, and thyme, then return the chicken to the pan. 5. Cover and simmer gently for 20–25 minutes, turning the chicken once, until tender and cooked through. If the sauce looks thin, uncover for the final few minutes. 6. Meanwhile, toast the pine nuts in a dry small pan until lightly golden. Scatter them and the parsley over the chicken before serving.

Tips for Catalan Chicken with Prunes and Pine Nuts

• A small heavy-bottomed pan with a close-fitting lid helps the chicken braise evenly without the sauce reducing too quickly.
• The sauce should look glossy and cling lightly to a spoon; if it becomes too thick, loosen it with a splash of stock.
• Toast extra pine nuts and add them just before serving so they stay crisp against the soft prunes.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, adding a little stock if the sauce has thickened.

Frequently asked questions

Can I make this dish ahead?

Yes. Make it a day ahead and refrigerate promptly; the flavors meld nicely. Add the toasted pine nuts and parsley just before serving.

How can I tell when the chicken is done?

The meat should be tender and pull easily from the bone, with no raw-looking meat at the thickest part.

What should I serve with it?

Crusty bread, boiled potatoes, or a simple green salad make good accompaniments.