Catalan Chicken

By HeatherS

Though all the ingredients here are cooked together in one casserole, the pieces of dried fruit can be served as a sweet, chunky side dish for the chicken. This is wonderful over couscous, accompanied by a crisp salad or sauteed greens.

Ingredients

• 2/3 cup dried apricots
• 1/2 cup golden raisins
• 1/4 cup brandy
• 2 tomatoes, halved
• 3 tablespoons extra-virgin olive oil
• 6 whole chicken legs (4 1/2 pounds)
• Kosher salt and freshly ground pepper
• l/2 pound thickly sliced bacon, cut into 1/2-inch pieces
• 2 large onions, cut into 1/4-inch dice
• 1 head of garlic, cloves peeled
• 1/2 cup dry white wine
• 3 thyme sprigs
• 1 bay leaf
• 2 12 cups chicken stock or low-sodium broth
• 1/4 cup pine nuts

Details

Servings 6

Preparation

Step 1

In a small bowl, toss the apricots and raisins with the brandy. Let stand for 30 minutes.

Preheat the oven to 400°F. Grate the cut side of the tomatoes on a box grater set over a bowl. Discard the tomato skins.

In a large cast-iron casserole, heat the olive oil until shimmering. Season the chicken legs with salt and pepper. Add 3 legs to the casserole and cook over moderately high heat, turning once, until browned, 10 minutes. Transfer to a plate. Repeat with the remaining 3 legs. Pour off the fat from the casserole.

Add the bacon to the casserole and cook over moderate heat until browned, about 6 minutes. Spoon off all but 3 tablespoons of the fat from the casserole. Add the onions and garlic cloves to the bacon and cook until the onions begin to brown, about 6 minutes. Stir in the dried-fruit mixture, tomatoes, wine, thyme sprigs and bay leaf and boil over high heat for 1 minute. Pour in the chicken stock.

Return the chicken legs to the casserole, skin side up, and bring to a boil. Transfer the casserole to the oven and bake until the chicken is cooked through and the sauce has thickened, about 40 minutes. Discard the thyme sprigs and bay leaf.

Meanwhile, in a small, dry skillet, toast the pine nuts over moderate heat, stirring frequently, until fragrant and lightly golden, about 3 minutes.

Transfer the chicken to a platter. Spoon the sauce around the chicken, sprinkle with the toasted pine nuts and serve.