Recipe kindly provided by María José Sevilla, author of Delicioso: A History of Food in Spain (published 2020) and GOCV member.
It was on a wine trip to Jerez de la Frontera, a long time ago, when I encountered this recipe for the first time. It had been cooked for a Sunday dinner by a friend. I loved its simplicity and the complex flavours given by the combination of the dry fruits and the wine. Thinking about it, it could have been served in Catalonia where often pine kernels and raisins are used in many preparations, although the wine that gives such grace to the dish would not have been an ‘oloroso’ but probably a local ‘vino rancio’.
1-1.5 Kg organic chicken, whole
Salt and freshly ground black pepper
Spanish extra virgin olive oil
15 g butter
50 g raisins or sultanas, soaked for 30 minutes then drained
50 g pine kernels
1 glass oloroso Sherry
Preheat the oven to 180 C.
Season the chicken with salt and freshly ground black pepper and brush with olive oil. Roast for about 1 hour 30 minutes until brown, basting occasionally. Transfer to a warmed serving dish or a traditional Spanish earthenware ‘cazuela’. Heat the butter and fry carefully the raisins and the pine kernels, for 3 to 4 minutes . Add them to the chicken. Pour over the Sherry and set alight before serving.