Catalan Chicken
Transport your taste buds to the sun-drenched coasts of Spain with this savory and sweet Catalan Chicken recipe! Featuring tender bone-in chicken thighs simmered to perfection in a rich, aromatic sauce of tomatoes, garlic, and dry white wine, this dish takes a bold, Mediterranean turn with the addition of prunes, toasted almonds, and a hint of cinnamon. The result is a harmonious balance of earthy, sweet, and tangy flavors that will instantly elevate your dinner table. Perfect for a cozy family meal or an impressive dinner party centerpiece, this one-pot recipe is as easy to prepare as it is delicious. Serve it with crusty bread, fluffy rice, or roasted potatoes to soak up the luxurious sauce, and don’t forget the fresh parsley for a vibrant finishing touch.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 medium tomatoes, grated (or blended into a puree)
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup prunes, chopped
- 1 cup blanched almonds, toasted
- 1 stick cinnamon stick
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for about 5 minutes, or until golden brown. Flip and sear the other side for an additional 3 minutes. Remove the chicken thighs and set aside.
In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 5 minutes until softened and golden.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the grated or pureed tomatoes, cooking for 3-4 minutes until the mixture thickens slightly.
Deglaze the pan by adding the white wine. Stir and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
Pour in the chicken stock and add the chopped prunes, toasted almonds, and cinnamon stick. Stir to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer for 40-45 minutes, or until the chicken is tender and fully cooked through. Stir occasionally and add a splash of water if the sauce becomes too thick.
Remove the cinnamon stick and taste the sauce. Adjust the seasoning with additional salt if needed.
Garnish with freshly chopped parsley and serve warm with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 18.1 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
