Traditional Catalan Country Chicken with Prunes and Pine Nuts

Rostit de Pollastre de Pagès amb Prunes i Pinyons is one of the most traditional festive dishes in Catalan cuisine, especially associated with Christmas celebrations and special family gatherings.

This traditional casserole roast was commonly prepared with chicken and butifarra, although it was also very common to combine several types of meat in the same dish: chicken with duck, rabbit, pork ribs, loin, lamb or veal.

This style of roast has medieval roots and was once considered a particularly special dish. At a time when eating chicken was a luxury, serving a whole chicken at the table was a symbol of celebration and abundance.

The dish perfectly combines the rustic character of Catalan farmhouse cooking with the sophisticated contrast between sweet and savoury flavours.

The sweetness of the prunes, the delicate richness of the pine nuts and the aromatic notes of wine, herbs and cinnamon create a deeply comforting and festive dish.

Traditionally served as a main course during Christmas and other important celebrations, it is a recipe that represents the generosity and character of traditional Catalan cuisine.

Ingredients

Serves 4

• 1 free-range Catalan country chicken, approximately 1.5–2 kg, cut into portions.
• 2 large onions, finely chopped.
• 3 ripe tomatoes, grated or approximately 200 g crushed tomatoes.
• 3–4 garlic cloves, finely chopped.
• 200 ml aged Catalan wine (vi ranci) or dry white wine.
• 200 ml chicken stock.
• 100 g pitted prunes.
• 50 g pine nuts.
• 1 cinnamon stick, optional and according to family tradition.
• 1 bay leaf.
• 1 sprig of thyme or rosemary.
• Extra virgin olive oil.
• Salt.
• Freshly ground black pepper.

Preparation

01 · Season and brown the chicken

Building the foundation of the dish

Season the chicken pieces generously with freshly ground black pepper and salt.

Heat a generous amount of extra virgin olive oil in a large, heavy-based casserole.

Add the chicken pieces and brown them thoroughly on both sides.

The chicken should develop a deep golden colour on the outside without being completely cooked through at this stage.

Remove the chicken from the casserole and set aside.

Do not discard the cooking fat.

The browned pieces left on the bottom of the casserole will provide an important layer of flavour for the sauce.

02 · Prepare the sofrito

The aromatic heart of the casserole

Using the same casserole and cooking fat, add the finely chopped onions.

Cook slowly over low to medium heat for approximately 20–30 minutes, stirring occasionally.

The onions should become soft, deeply golden and naturally caramelised.

Add the chopped garlic and cook for another minute or two.

Add the grated tomatoes or crushed tomatoes.

Continue cooking slowly until the mixture becomes a thick, concentrated and intensely aromatic sofrito.

This step should not be rushed.

The deeper and more developed the sofrito, the richer the final sauce will be.

03 · Deglaze and return the chicken

Bringing all the flavours together

Return the browned chicken pieces to the casserole.

Pour in the vi ranci or dry white wine.

Increase the heat slightly and allow the wine to simmer for several minutes so that the alcohol evaporates and the liquid begins to reduce.

Scrape the bottom of the casserole gently to release all the caramelised juices left from browning the chicken.

04 · Add the stock and aromatics

The slow-cooked Mediterranean character

Pour in the chicken stock.

Add the bay leaf, thyme or rosemary and, if desired, the cinnamon stick.

Bring the liquid gently to a simmer.

Cover the casserole and cook over low heat for approximately 40–50 minutes.

Turn the chicken pieces occasionally so that they cook evenly and absorb the flavours of the sauce.

The chicken should gradually become tender while the sauce reduces and develops a rich, glossy consistency.

05 · Add the prunes and pine nuts

The traditional sweet and savoury contrast

Approximately halfway through the cooking time, add the pitted prunes.

Their natural sweetness will slowly infuse the sauce and create the characteristic contrast of the dish.

Meanwhile, lightly toast the pine nuts in a dry frying pan over medium heat.

Watch them carefully, as they can burn quickly.

Add the toasted pine nuts to the casserole during the final part of the cooking process.

Continue simmering until the chicken is completely tender and the sauce has become rich, concentrated and well integrated.

06 · Check the sauce

The final balance

Remove the bay leaf, thyme or rosemary and cinnamon stick if they are still in the casserole.

Taste the sauce and adjust the seasoning if necessary.

The ideal sauce should be slightly sweet from the prunes, savoury from the chicken and sofrito, aromatic from the herbs and wine, and gently spiced by the cinnamon.

If the sauce is too thick, add a small splash of chicken stock.

If it is too thin, continue cooking uncovered for a few minutes until it reduces naturally.

07 · Rest the roast

The secret of an even deeper flavour

Remove the casserole from the heat and allow the chicken to rest.

This dish benefits enormously from resting for several hours.

Even better, prepare it the day before serving.

As it rests, the chicken absorbs more of the sauce and the flavours of the prunes, wine, sofrito and herbs become more integrated.

Before serving, reheat gently over low heat.

Gourmet Suggestions

Magic Dreams Barcelona

To elevate this traditional Catalan roast while preserving its identity:

• Use a good-quality free-range country chicken for a deeper and more authentic flavour.
• Cook the onions slowly to develop a properly caramelised sofrito.
• If available, use authentic vi ranci, a traditional aged Catalan wine, for greater depth.
• Lightly toast the pine nuts before adding them to intensify their aroma.
• Use cinnamon carefully. It should add warmth and complexity without becoming the dominant flavour.
• Choose soft, high-quality pitted prunes for a more elegant texture.
• Prepare the dish the day before whenever possible. The resting period significantly improves the flavour.
• Reduce the sauce slowly rather than thickening it with flour or starch.
• Finish with a few drops of extra virgin olive oil immediately before serving.

The secret to a great Rostit

The secret lies in time and patience.

The chicken must first be deeply browned to create a rich base of flavour.

The onion must then be cooked slowly until caramelised, while the tomato needs enough time to reduce and concentrate.

The sauce should never be watery.

It should be dark, glossy, aromatic and naturally thickened through slow reduction.

The prunes provide sweetness, while the pine nuts contribute richness and texture.

The cinnamon, herbs and aged wine add complexity without overpowering the main ingredient.

Gourmet Presentation

For a traditional presentation, serve the chicken directly in a ceramic or earthenware casserole, surrounded by the prunes and pine nuts.

For a more contemporary presentation, place one or two pieces of chicken in the centre of each plate.

Spoon the glossy sauce around and partially over the chicken.

Add two or three prunes and a small scattering of toasted pine nuts.

Finish with a few fresh thyme leaves and a delicate drizzle of extra virgin olive oil.

A small piece of rustic toasted bread on the side is highly recommended for enjoying the sauce.

The presentation should remain elegant but recognisable:

a traditional Catalan Christmas roast presented with contemporary refinement.

Serving

Serve the chicken hot, preferably in the same casserole in which it was cooked.

The sauce should be generous enough to coat the chicken without completely covering it.

Serve with rustic bread, roasted potatoes or a simple seasonal vegetable garnish.

For a traditional Christmas meal, it can be served as the main course after a selection of festive starters.

Pairing

This dish pairs beautifully with a full-bodied alcohol-free red wine, preferably with enough structure to complement the richness of the chicken and the sweet and savoury character of the prunes.

An alcohol-free Catalan-style red wine can provide a festive pairing while keeping the meal at 0.0% alcohol.

For a lighter option, an alcohol-free sparkling wine can provide a refreshing contrast to the richness of the sauce.

Make-Ahead Preparation

This is one of those traditional dishes that actually improves when prepared in advance.

The chicken can be cooked completely the day before and stored refrigerated in its sauce.

Allowing it to rest overnight gives the flavours time to develop and the chicken to absorb more of the sauce.

When ready to serve, reheat gently over low heat.

If the sauce has become too thick, add a small amount of chicken stock and stir gently.

Avoid boiling vigorously, as this can dry out the chicken and cause the sauce to separate.

Storage

Cooked chicken: store refrigerated in an airtight container together with the sauce for approximately 2–3 days.

Prunes and sauce: can be stored together with the chicken.

Pine nuts: for the best texture, it is preferable to toast them separately and add them when reheating or just before serving.

When reheating, use low heat and ensure the chicken is thoroughly hot throughout.

The dish can be frozen, although the texture of the sauce and prunes may change slightly after thawing.

Copyright © 2016-2026 Magic Dreams Barcelona.