Catalan Style Chicken (Pollo a la Catalana) Recipe

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 02/9/22
Catalan Chicken
Martin Poole/ Digital Vision/ Getty Images
Prep: 10 mins
Cook: 30 mins
Soaking Dried Fruit: 4 hrs
Total: 4 hrs 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
1132 Calories
61g Fat
73g Carbs
72g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 1132
% Daily Value*
Total Fat 61g 78%
Saturated Fat 12g 62%
Cholesterol 251mg 84%
Sodium 413mg 18%
Total Carbohydrate 73g 27%
Dietary Fiber 8g 28%
Total Sugars 45g
Protein 72g
Vitamin C 20mg 98%
Calcium 105mg 8%
Iron 7mg 40%
Potassium 1732mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Catalan-style chicken is a rich main dish that is great for fall. Chicken is browned, then simmered in a sauce of prunes, white raisins (aka golden raisins), pine nuts, onions, tomatoes and white wine. Simply served with white rice, this dish makes a wonderful main course. 

Ingredients

  • 12 ounces pitted ​prunes

  • 1 cup (8 ounces) white raisins, packed

  • 3 1/2 pounds chicken, cut into pieces

  • 1 cup pine nuts

  • 1 1/2 cups chopped onions

  • 3 tomatoes, chopped

  • 1/4 cup olive oil, plus more as needed

  • 2 cups chicken stock

  • 1 cup white wine

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Soak prunes and raisins in a bowl and cover with water. Let soak for 4 hours.

  2. If you are using a whole chicken, cut into pieces. If using large pieces, such as breasts, cut each one in half. Season with salt and pepper. Pour a few tablespoon of olive oil in a large frying pan and brown chicken.

  3. Remove from pan and place in a large open pot.

  4. Drain the prunes and raisins. In the same pan where you browned the chicken, sauté the prunes, raisins, and pine nuts.

  5. Add chopped onions and sauté, adding olive oil if necessary. Add chopped tomatoes and cook for approximately 5 minutes. Add chicken broth to the frying pan and simmer for 10 minutes.

  6. Pour sauce over chicken and simmer until chicken is cooked and tender. A few minutes before serving, add the breadcrumbs to thicken and stir. Add wine and simmer.

  7. Taste and adjust salt if needed. Serve with white rice.

Tips

  • Note on Chicken: The traditional version of this recipe uses a whole chicken, cut into pieces, with skin on. However, any combination of chicken pieces can be used–breast, legs, thighs, etc. To reduce calories and fat, use skinless white meat.
  • Dried Fruit Quick Tip: If you do not have 4 hours for soaking, put prunes and raisins in a small saucepan and cover with water. Place on stove on high heat for about 3 minutes, or until water is hot to the touch. Remove from burner and allow to soak until you are ready to use them in the pan.

Recipe Tags: