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Catalan Chicken  (Not yet rated)

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Submitted by mook89

This Spanish chicken dish is made with brandy-soaked dried fruit and a wine sauce.

Cal: 779 Fat: 28g Carbs: 28g Protein: 49g Fiber: 2g
More Nutrition...

Original recipe serves 6

Ingredients (serves 5598720)

½ 2x 3x Reset

  • 5598720 whole chicken legs ; (about 4 1/2 lbs)
  • 2332800 cups chicken stock
  • 466560 pounds bacon ; thickly sliced, cut into 1/2 inch pieces
  • 933120 heads garlic ; with cloves peeled
  • 233280 cups brandy
  • 466560 cups white wine ; dry
  • kosher salt
  • black pepper
  • 1866240 tomatoes ; cut in halves
  • 2799360 tablespoons olive oil
  • 2799360 sprigs thyme
  • 933120 bay leaves
  • 233280 cups pine nuts
  • 466560 cups raisins ; golden
  • 621457.92 cups apricots, dried

  • In My Kitchen

    • Directions

     Prep: 20 min | Cook: 1 hr | Ready in: 1 hr 20 min
    1. Toss the brandy, raisins and apricots in a small bowl and set aside.
    2. Preheat an oven to 400F (204C).
    3. Grate the cut sides of the tomatoes over a bowl, and discard the tomato skins.
    4. Heat the olive in a large cast-iron casserole until shiny. Season the chicken with kosher salt and black pepper.
    5. Add 3 of the legs to the casserole and cook until browned (10 minutes), over medium high heat.  Transfer the legs to a plate, and repeat with the remaining legs.
    6. Pour off the fat from the casserole.
    7. Add the bacon and cook until browned over medium heat, or about 6 minutes. 
    8. Remove all of the fat from the casserole except 3 tablespoons. 
    9. Add the garlic and onions and cook about 6 minutes, or until the onions begin to brown.
    10. Stir in the tomatoes, thyme, bay leaf, wine and the dried fruit mixture.  Boil over high heat for 1 minute, and add the chicken stock.
    11. Place the chicken in the casserole with the skin side up and bring to a boil.
    12. Transfer the casserole to the preheated oven. Bake until the sauce has thickened and the chicken has cooked through, about 40 minutes. When done, discard the bay leaf and thyme sprigs.
    13. While the chicken is cooking, toast the pine nuts in a small skillet over medium heat, until golden and fragrant, stirring frequently.
    14. Move the chicken to a serving platter. Spoon the sauce over and around the chicken. Sprinkle with the pine nuts and serve.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    39
    --
    9.2
    8.1
    43.6
    60.7
    97.1
    46.2


    Calories: 779.4
    Total Sugars: 18.4g
    Carb.: 27.7g
    Fiber: 2g
    Total Fats: 28.3g
    Cholesterol: 182.1mg
    Protein: 48.5g
    Sodium: 1109.9mg
    Breakdown By ingredient...
    *Data provided by USDA

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