This Spanish chicken dish is made with brandy-soaked dried fruit and a wine sauce.
Ingredients (serves 6)
Preheat an oven to 400F (204C).
Grate the cut sides of the tomatoes over a bowl, and discard the tomato skins.
Heat the olive in a large cast-iron casserole until shiny. Season the chicken with kosher salt and black pepper.
Add 3 of the legs to the casserole and cook until browned (10 minutes), over medium high heat. Transfer the legs to a plate, and repeat with the remaining legs.
Pour off the fat from the casserole.
Add the bacon and cook until browned over medium heat, or about 6 minutes. Remove all of the fat from the casserole except 3 tablespoons. Add the garlic and onions and cook about 6 minutes, or until the onions begin to brown.
Stir in the tomatoes, thyme, bay leaf, wine and the dried fruit mixture. Boil over high heat for 1 minute, and add the chicken stock.
Place the chicken in the casserole with the skin side up and bring to a boil.
Transfer the casserole to the preheated oven. Bake until the sauce has thickened and the chicken has cooked through, about 40 minutes. When done, discard the bay leaf and thyme sprigs.
While the chicken is cooking, toast the pine nuts in a small skillet over medium heat, until golden and fragrant, stirring frequently.
Move the chicken to a serving platter. Spoon the sauce over and around the chicken. Sprinkle with the pine nuts and serve.