Catalan Style Chicken

Directions

1. Heat sherry wine and balsamic to a simmer, put raisins and prunes in a bowl and pour over sherry wine, let soak for 10 mins. Strain the fruit from the wine and add the wine and vinegar to the pot to deglaze. When most of the wine has evaporated, add tomatoes and continue to cook for 5 minutes.
2. Heat a dutch oven to medium-high, add olive oil and sear chicken on all sides, remove from pan. Add onions and continue to stir until they caramelize. Add water and simmer for 30 minutes.
3. Add chicken and rehydrated fruit and cook for another 30 minutes to 1 hour
4. Toast pine nuts in a dry pan over low heat until lightly golden brown. Plate the chicken with the sauce and dry fruit and sprinkle with pine nuts.