Chicken catalan style

Soak the dried apricots in the brandy.

Cut the chicken into eighths and season with salt and pepper.

After 40 minutes, add the dried apricots, the plums, the remaining pine nuts and the minced meat to the pot. Stir and cook for another 15 minutes with the pot uncovered. The picada will thicken the sauce.

After 15 minutes remove from heat and let stand at least 30 min. My recommendation is to consume the next day.

Heat the oil and sear the chicken in a casserole dish, preferably an earthenware or iron one.

Cut the onions into julienne strips and add to the casserole where the chicken is already cooked.

Leave the chicken with the onion for 30 minutes with the pot uncovered to caramelize over low heat.

After 30 minutes, add the whole garlic, bay leaf, thyme, tomatoes and cinnamon.

Drain the plums and dried apricots and set aside. Add the brandy to the pot.

We will flambé.

Add the glass of broth. Cover and simmer for 40 minutes.

Chop the parsley, toast, hazelnuts, 1 handful of pine nuts and pure cocoa.