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

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.