Catalan-Style Chicken (Or Turkey)

1. 1

   Combine raisins, prunes and sherry in a bowl. Cover and leave at room temperature for 12 hours.

2. 2

   Heat 2 1/2 tbsp olive oil in a wide skillet. Season the meat with salt and pepper. Brown the chicken (or turkey) on all sides until golden brown, about 10 minutes. Remove the meat to a plate and set aside.

3. 3

   Add the onions and cook, stirring often, until soft and brown, about 15 minutes. Drain the sherry from the fruit; add the sherry to the pan and reserve the fruit for later.

4. 4

   When the sherry has nearly evaporated, return the chicken to the pan and add the tomatoes and the water. Bring to a boil, reduce to a simmer, cover and cook 30 minutes.

5. 5

   Add the reserved fruit, and simmer another hour until the meat is very tender and the sauce is thickened. (Cover if the sauce gets too thick.).

6. 6

   Heat the remaining 1/2 tbsp of olive oil in a small skillet. When it shimmers, add the pine nuts and cook, stirring very frequently, until brown, less than 5 minutes. Immediately remove from the pan.

7. 7

   Transfer the meat to a serving dish. Top with the onions, tomatoes and fruit, and sprinkle with pine nuts to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.