Catalan Chicken Stew
Experience the rich, aromatic flavors of the Mediterranean with this Catalan Chicken Stew, a comforting one-pot dish that beautifully balances savory, sweet, and nutty notes. Tender chicken thighs are simmered in a luscious sauce infused with sweet paprika, dry white wine, and chicken stock, enhanced by the warmth of cinnamon and bay leaf. Sweet bursts of dried apricots and golden raisins add a delightful contrast, while toasted almonds lend a satisfying crunch. This traditional Catalan recipe, finished with a garnish of fresh parsley, is perfect for dinner parties or cozy family meals. Serve it over fluffy rice or alongside crusty bread to soak up every last drop of the exquisite sauce. Ready in just over an hour, this Spanish-inspired comfort dish is as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 3 medium, grated fresh tomatoes
- 1 teaspoon sweet paprika
- 1 cup dry white wine
- 1.5 cups chicken stock
- 8 pieces, halved dried apricots
- 2 tablespoons golden raisins
- 1 cup, toasted and crushed almonds
- 2 tablespoons, chopped fresh parsley
- 1 piece bay leaf
- 1 piece cinnamon stick
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs in batches and sear for about 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 5-6 minutes until softened and translucent.
Add the minced garlic and sweet paprika, and sauté for 1 minute, stirring constantly to prevent burning.
Stir in the grated tomatoes and cook for another 5 minutes, allowing the liquid to reduce slightly.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to allow the alcohol to evaporate.
Add the chicken stock, bay leaf, cinnamon stick, dried apricots, and golden raisins. Stir to combine.
Return the chicken thighs to the pot, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, turning the chicken halfway through.
Remove the lid and simmer for an additional 10 minutes to thicken the sauce slightly.
Stir in the crushed almonds and cook for another 2-3 minutes to incorporate their flavor.
Discard the cinnamon stick and bay leaf.
Garnish with chopped fresh parsley and serve hot with crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.3 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 883 mg | 19% | |
*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.
