Catalan-Style Chicken (Or Turkey)
This is adapted from a recipe from Ferran Adria's _The Family Meal_, which was posted by Caroline Russock at Serious Eats (link below). I substituted chicken thighs, since I didn't have turkey drumsticks. I also had a handful of leftover dried cherries which went in. http://bit.ly/yi4qV9
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DIRECTIONS
- Combine raisins, prunes and sherry in a bowl. Cover and leave at room temperature for 12 hours.
- Heat 2 1/2 tbsp olive oil in a wide skillet. Season the meat with salt and pepper. Brown the chicken (or turkey) on all sides until golden brown, about 10 minutes. Remove the meat to a plate and set aside.
- Add the onions and cook, stirring often, until soft and brown, about 15 minutes. Drain the sherry from the fruit; add the sherry to the pan and reserve the fruit for later.
- When the sherry has nearly evaporated, return the chicken to the pan and add the tomatoes and the water. Bring to a boil, reduce to a simmer, cover and cook 30 minutes.
- Add the reserved fruit, and simmer another hour until the meat is very tender and the sauce is thickened. (Cover if the sauce gets too thick.).
- Heat the remaining 1/2 tbsp of olive oil in a small skillet. When it shimmers, add the pine nuts and cook, stirring very frequently, until brown, less than 5 minutes. Immediately remove from the pan.
- Transfer the meat to a serving dish. Top with the onions, tomatoes and fruit, and sprinkle with pine nuts to serve.
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