A super simple and comforting holiday favorite; chicken is braised with prunes and caramelized onions that melt into a cinnamon-laced wine sauce, perfect for soaking into good bread.
From the Boqueria Cookbook
Serves: 4 to 6
Prep: 15 minutes
Total: 2 ¾ hours
1 whole (3-pound) chicken, cut into 8 pieces
5 tablespoons extra-virgin olive oil
2 large white Spanish onions, quartered and cut into ½-inch slices
10 large garlic cloves with skins left on
11/4 cups pitted prunes
1 cups dry white wine
2 cinnamon sticks
kosher salt and freshly ground black
Generously season the chicken with salt and pepper.
Today, we once again open our NYC doors and invite you to dine inside. We can’t wait to welcome you back! In addition to making sure that the Cava is chilled, the lights are dimmed, and the Pollo is roasting, our team has been hard at work redesigning our restaurant layouts and service procedures to achieve the highest standards of safety.
We’ve collaborated with JustSalad to add a new Spanish-inspired recipe to their menu. It’s made with Manchego cheese, grilled chicken, kale + red cabbage, broccoli + cauliflower rice, dried cranberries + roasted almonds – all topped with a maple cider vinaigrette.