Catalan-Style Chicken (Or Turkey)

My grandmother, a woman whose culinary repertoire was usually limited to pot roast and surprisingly delicious meatloaf, once surprised us all by serving a dish bursting with sweet and savory flavors, studded with dried fruit and nuts. It was unlike anything she’d ever made. Turns out, she’d stumbled upon a version of this Catalan classic in a magazine and, drawn to its rustic charm, decided to give it a go. I remember the warmth of the sherry-infused sauce, the tender chicken practically falling off the bone, and the delighted surprise on everyone’s faces, including hers. That meal remains a cherished memory, a testament to the power of food to transport us and connect us to loved ones.

Recipe Overview

• Prep Time: 15 minutes + 12 hours soaking
• Cook Time: 1 hour 45 minutes
• Total Time: 14 hours
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 2/3 cup raisins
• 1/2 cup prunes
• 1 cup dry sherry
• 3 tablespoons olive oil, divided
• 4 large chicken thighs or 4 turkey drumsticks
• Kosher salt
• Fresh ground black pepper
• 3 large red onions, thinly sliced
• 1 (14 ounce) can diced tomatoes, drained
• 3 cups water
• 2 tablespoons pine nuts
• Optional: a handful of dried cherries if you have them on hand.

Equipment Needed

• Large bowl
• Wide skillet with lid
• Small skillet

Instructions

1. In a large bowl, combine the raisins, prunes, and sherry. Cover the bowl and let it sit at room temperature for 12 hours to allow the dried fruit to plump and absorb the sherry. This step is crucial for infusing the dish with its signature sweetness.
2. Heat 2 1/2 tablespoons of olive oil in a wide skillet over medium-high heat. Season the chicken thighs (or turkey drumsticks) generously with kosher salt and fresh ground black pepper.
3. Carefully place the seasoned meat in the hot skillet. Brown the chicken or turkey on all sides until golden brown, about 10 minutes. This browning process not only adds color but also builds a deep layer of flavor that will enrich the sauce. Remove the browned meat from the skillet and set aside on a plate.
4. Add the thinly sliced red onions to the skillet and cook, stirring frequently, until they become soft and brown, about 15 minutes. This step requires patience. Don’t rush the onions; allowing them to caramelize properly will contribute to the sauce’s rich flavor.
5. Drain the sherry from the soaked fruit, reserving the fruit for later. Add the drained sherry to the pan with the softened onions.
6. Cook until the sherry has nearly evaporated, scraping up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will add depth to the sauce.
7. Return the chicken (or turkey) to the skillet. Add the drained diced tomatoes and water. Bring the mixture to a boil, then reduce the heat to a simmer.
8. Cover the skillet and cook for 30 minutes.
9. Add the reserved soaked fruit to the skillet and simmer for another hour, or until the meat is very tender and the sauce has thickened. If the sauce becomes too thick during this time, add a little more water, a few tablespoons at a time, to achieve the desired consistency. Keep the skillet covered if the sauce gets too thick. If adding dried cherries, add them at the same time as the other dried fruit.
10. While the meat is simmering, heat the remaining 1/2 tablespoon of olive oil in a small skillet over medium heat.
11. When the oil shimmers, add the pine nuts and cook, stirring very frequently, until they are golden brown, about 5 minutes. Pine nuts burn easily, so keep a close eye on them and stir constantly.
12. Immediately remove the browned pine nuts from the pan and set aside. This will prevent them from burning from the residual heat of the pan.
13. Transfer the cooked chicken (or turkey) to a serving dish. Top with the onions, tomatoes, and fruit. Sprinkle with the toasted pine nuts and serve immediately.

Expert Tips & Tricks

• For deeper flavor: Consider adding a pinch of saffron threads to the sherry when soaking the fruit. The saffron will impart a subtle, earthy aroma and a beautiful golden hue.
• Meat Tenderness: The key to truly tender meat is low and slow cooking. Ensure the simmering heat is gentle to prevent the meat from becoming tough. If using turkey drumsticks, you may need to increase the simmering time to achieve optimal tenderness.
• Sauce Consistency: If the sauce is too thin at the end of the cooking time, remove the lid and simmer for a few more minutes to allow it to reduce and thicken naturally. You can also thicken it with a cornstarch slurry if needed (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Make-Ahead Option: This dish is even better the next day! The flavors meld together beautifully overnight. Prepare it a day in advance, store it in the refrigerator, and reheat it gently before serving.
• Browning Secret: Pat the chicken or turkey dry with paper towels before browning. This will help it achieve a better sear and prevent it from steaming in the pan.
• Onion Shortcut: If you’re short on time, you can use a mandoline to thinly slice the onions. However, be careful when using a mandoline and always use the safety guard.

Serving & Storage Suggestions

Serve the Catalan-style chicken hot, garnished generously with the toasted pine nuts. A side of crusty bread is perfect for soaking up the delicious sauce. You can also serve it with rice or mashed potatoes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a saucepan over low heat, or microwave it in short intervals until heated through. If freezing, cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480 kcal	24%
Total Fat	25g	38%
Saturated Fat	5g	25%
Cholesterol	75mg	25%
Sodium	80mg	3%
Total Carbohydrate	40g	13%
Dietary Fiber	4g	16%
Sugars	25g
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Protein: Feel free to experiment with other proteins. Bone-in, skin-on chicken breasts or duck legs would also work well in this recipe. Adjust cooking times accordingly.
• Dried Fruit: If you don’t have prunes, use dried apricots or figs instead. The key is to use a variety of dried fruits for a complex flavor profile.
• Nuts: Almonds or hazelnuts can be substituted for pine nuts. Toast them before adding them to the dish for enhanced flavor.
• Wine: If you don’t have dry sherry, you can use dry white wine or even chicken broth as a substitute. The sherry adds a unique sweetness, but the other options will still work well.
• Spice: A pinch of smoked paprika can add a smoky depth to the sauce.
• Vegetarian: For a vegetarian option, try using firm tofu or hearty mushrooms like portobellos. Make sure to brown them well before adding the other ingredients.

FAQs (Frequently Asked Questions)

Q: Can I skip the 12-hour soaking time for the dried fruit?
A: While you can technically skip it, the soaking time is essential for plumping the fruit and infusing the dish with sherry flavor. If you’re short on time, try soaking the fruit in warm sherry for at least 2 hours.

Q: Can I use chicken broth instead of water?
A: Yes, using chicken broth will add more flavor to the sauce. Just be mindful of the sodium content, and adjust the salt accordingly.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature in the thickest part of the thigh, avoiding the bone.

Q: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add other vegetables like carrots, celery, or bell peppers. Add them along with the onions and cook until softened.

Q: The sauce is too sweet. What can I do?
A: A splash of red wine vinegar or a squeeze of lemon juice can help balance the sweetness of the sauce. Add a little at a time, tasting as you go.

Final Thoughts

Catalan-Style Chicken is a dish that’s both comforting and sophisticated, a celebration of simple ingredients transformed into something truly special. Don’t be intimidated by the soaking time; the results are well worth the effort. I hope you give this recipe a try and create your own cherished memories around this delightful Catalan classic. Pair it with a glass of chilled Spanish white wine for a truly authentic experience. I’d love to hear your feedback and any variations you try! Happy cooking!