The traditional cazuela roast is one of the most emblematic dishes of Christmas celebrations in Catalonia. This rustic yet elegant recipe reflects centuries of culinary heritage and festive family gatherings.

Traditionally prepared with free-range chicken and butifarra sausage, it was also common to combine several meats in the same pot: chicken with duck, rabbit, pork ribs, pork loin, and sometimes even lamb or beef. Slow-cooked together, these ingredients develop deep flavors that define traditional Catalan cuisine.

Historical records trace this type of roast back to the medieval period, when eating chicken was considered a luxury. Over time, it became one of the most anticipated dishes during holiday celebrations in Barcelona and throughout Catalonia.

This dish beautifully combines the rustic strength of countryside cooking with the elegant contrast of sweet and savory flavors. The prunes bring natural sweetness while the pine nuts add a delicate nutty texture, creating a festive and comforting main course often served at Christmas or on special family occasions.

Recipe (Serves 4)

Ingredients

• 1 free-range chicken (about 1.5–2 kg), cut into pieces

• 2 large onions

• 3 ripe tomatoes (or about 200 g crushed tomatoes)

• 3–4 garlic cloves

• 1 glass aged wine or dry white wine (about 200 ml)

• 1 glass chicken stock (about 200 ml)

• 100 g pitted prunes

• 50 g pine nuts

• 1 cinnamon stick (optional, depending on family tradition)

• 1 bay leaf

• 1 sprig thyme or rosemary

• Extra virgin olive oil

• Salt and freshly ground black pepper

Preparation

1. Brown the Chicken

Season the chicken pieces with salt and pepper.
Heat olive oil in a large casserole dish and brown the chicken until well sealed and golden on both sides.
Remove and set aside.

2. Prepare the Sofrito

Using the same oil, cook the finely chopped onions over low heat until soft and caramelized (about 20–30 minutes).
Add the chopped garlic and grated or crushed tomatoes.
Cook slowly until the mixture becomes a thick and flavorful sofrito.

3. Deglaze and Simmer

Return the chicken to the casserole.
Pour in the wine and allow the alcohol to evaporate for a few minutes.

Add the chicken stock, bay leaf, thyme, and the cinnamon stick if using.
Cover and simmer gently for about 40–50 minutes, stirring occasionally.

4. Add the Prunes and Pine Nuts

Halfway through the cooking time, add the prunes and pine nuts.
For deeper flavor, the pine nuts can be lightly toasted beforehand in a dry pan.

Continue cooking until the chicken is tender and the sauce becomes rich and well-reduced.

Resting

Like many traditional stews, this dish tastes even better if allowed to rest for several hours or even overnight, allowing the flavors to fully develop.

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