Mediterranean roasted chicken

 

A very easy recipe for those who love mixing sweet and savory. And for those who don't like it, just removing the plums is more than enough.

Ingredients (4 servings):

• 1 free-range chicken, at least 4.4 lbs, cut in 8 parts, with the skin*
• 8.8 oz pitted dried plums
• 3.5 oz seedless raisins (currants or sultanas)
• 2.8 oz pine nuts
• 1 large red (sweet) onion
• 1 garlic clove
• 1 carrot
• 2 ripe red tomatoes
• 1/2 cup wine
• 1/2 cup chicken broth or water
• Wheat flour
• Salt
• Pepper
• Extra virgin olive oil

* Fed with corn and other natural grains and living in semi-freedom

Soak the raisins in the wine at least 2 hours before starting the preparation.

In a casserole dish, preferably clay, with a generous splash of olive oil, brown the salted, peppered, and floured chicken pieces until golden. Remove and set aside.

In the same casserole, fry the thinly sliced onion, the minced garlic clove without the germ, and the grated carrot. Once the onion turns translucent, add the peeled and deseeded finely chopped tomatoes. Next, add the pine nuts and after a couple of minutes, stirring and preventing them from burning, add the wine with the raisins. Deglaze the bottom of the casserole and then add the chicken.

Add water if the wine isn't enough to cover the chicken and let it cook for half an hour. Five minutes before the end, add the plums and adjust salt and pepper.

You can also add almonds, apricots, etc.

A very flavorful recipe that won't disappoint at any Christmas feast.