Spanish cuisine with Laura: Pollo a la Catalana

Serving 4

INGREDIENTS:

8                     Chicken thighs

1                      White onion

20                   Pitted prunes

100 gr            Pine nuts

20                   Dried apricots

1                      Cinnamon stick

1/2                  Head of garlic

1                      Dash of brandy

1 litter            Chicken stock (to cover the chicken)

Extra virgin olive oil, Salt, Pepper

PREPARATIONS:

• Add a splash of olive oil in a pot.
• Add salt and pepper to the chicken thighs and add them in the pot to fry until golden brown.
  
• Put the plums and apricots in warm water to hydrate a little. A 15-minute soak it’s enough. After that drain the water and set aside the plums and apricots.
• Chop the onion into slices. Once all the chicken is golden add the onion, unpeeled garlic and cinnamon stick. Fry for about 10 minutes over medium heat.
• Add a generous splash of cognac and chicken stock to almost cover the chicken and let reduce for 30 minutes over medium-low heat. Cover the pot.
• Toast the pine nuts slightly.
  
• After 30 min of simmering add the toasted pine nuts, hydrated apricots and plums and let reduce for another 10 minutes.
  
• Check the if the chicken meat is cooked.
• Serve.