Braised Chicken and Tomatoes with Garlic and Dried Fruits
This classic cool-weather chicken from Catalonia, pollo a la catalana, is defined by a simple, elegant savory-sweet braise.
- Makes4 servings
- Cook Time1¼ hours
- Active time plus cooling50 minutes active
- 4
Pollo a la catalana, or chicken simmered with wine and dried fruits, is a classic cool weather dish in the Catalonia region of Spain. A contrast of savory flavors and sweet accents characterizes the elegant braise, but there are no hard and fast rules to preparing it. Barcelona home cook Cali Caparrós Sanchez taught us her version, which is studded with apricots and prunes and spiked with a good measure of brandy. Picada—a blended or pounded pesto-like mix of olive oil, herbs, nuts, garlic and a starchy element such as bread or crackers to act as a binder—is customarily stirred into the dish at the finish. Sanchez added a parsley and almond picada to her braise. We adapted her recipe, and in our version, we make a mix of olive oil, grated garlic, chopped parsley and chopped smoked almonds (roasted or Marcona almonds are good, too) to spoon onto the braise just before serving. The smoked almonds may be unconventional, but their smokiness adds depth similar to pimentón. This simpler approach allowed the flavors of the braise to be clearer and brighter. Serve with crusty bread and a simple salad.
Don’t cover the pot when simmering the chicken. Allowing evaporation concentrates the braising liquid for richer flavor and consistency in the finished sauce. That said, don’t simmer too vigorously or the liquid may over-reduce and the dish will be left with too little sauce. Adjust the heat as needed to keep the liquid bubbling steadily but not approaching a boil.
Step 1
In a small bowl, combine the brandy, prunes and apricots; set aside. Season the chicken on all sides with salt and pepper. In a large Dutch oven, combine 1 tablespoon of the oil and the garlic head, cut side down. Cook over medium-high until the cut side of the garlic is golden brown, about 3 minutes. Using tongs, transfer the garlic to a small plate or bowl.
Step 2
Place the chicken skin side down in the pot and cook without disturbing until well browned on the bottom, 5 to 8 minutes. Flip the chicken and cook until the second sides are lightly browned, 3 to 5 minutes. Remove the pot from the heat and transfer the chicken to a large plate, keeping the pieces skin side up.
Step 3
Return the garlic head, cut side down, to the pot and set the pot over medium. Add the bay and shallots; cook, stirring but leaving the garlic cut side down, until the shallots are lightly browned, 30 to 60 seconds. Add the wine and ¼ teaspoon each salt and pepper; bring to a simmer, scraping up any browned bits. Cook until reduced by about two-thirds, 5 to 7 minutes.
Step 4
Stir in the tomatoes with juices, dried fruit-brandy mixture and 1¼ cups water, then bring to a simmer. Nestle the chicken skin-side up in the pot and pour in any accumulated juices; the pieces should not be fully submerged. Simmer, uncovered, until a skewer inserted into the largest piece meets no resistance, 30 to 35 minutes. Meanwhile, in a small bowl, stir together the remaining ¼ cup oil, the parsley, almonds and grated garlic; set aside.
Step 5
Transfer the chicken to a platter. Remove and discard the bay. Using tongs, remove the garlic head and squeeze the cloves into the pot; discard the skins. Stir the garlic into the sauce, then taste and season with salt and pepper. Spoon the sauce over and around the chicken and garnish with the parsley-almond mixture.
