Chicken with Raisins and Pine-nuts (Pollo con Pasas y Pinones)

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45 minutes 4 Servings Print RecipeEmail Recipe


6ouncedry sherry
1 1⁄2tablespoonolive oil (or sunflower oil)
1 1⁄2poundchicken (boned)
  salt and pepper
2tablespoonpine-nuts (or slivered almonds)


Put the raisins to soak in the sherry. Heat the butter and 1 tablespoon of oil in a frying-pan and, when the mixture begins to sizzle, put in the chicken. Lower the heat and cook gently for a few minutes until lightly browned, turning the pieces over at least once. Add salt and pepper, pour in the sherry with the raisins and simmer very gently over a low heat, covered, for about 20 minutes or until the chicken is done. Make sure that the bottom does not stick and add a little water if necessary. Fry the nuts in the rest of the oil until lightly coloured, drain them on kitchen paper, then stir them in with the chicken. Serve hot.

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