This braised chicken thighs recipe with prunes and apricots is a traditional Catalan chicken dish made with tender chicken, dried fruit, pine nuts, and a rich, savory sauce. The fruit softens as it cooks, adding a gentle sweetness that makes this Spanish chicken recipe perfect for family dinners or special occasions.

Recipe

Braised Chicken Thighs with Prunes and Apricots served in a white bowl, topped with toasted pine nuts and simmered in a rich sauce with tender dried fruit.

Why You'll Love This Braised Chicken Recipe

Sweet and savory flavors work beautifully together.
Everything cooks in one pan for easier cleanup.
Perfect for family dinners and entertaining guests.
Leftovers taste even better the next day.

In Catalonia, recipes that combine meat and dried fruit have been enjoyed for generations. Growing up in Spain, dishes like this often appeared on tables during family gatherings and holiday meals. What makes them special is the balance of flavors. The sweetness from the prunes and apricots never overwhelms the dish. Instead, it blends into the sauce and complements the savory ingredients beautifully. If you enjoy Spanish-style chicken dishes, my Pollo al Ajillo and Spanish Chicken and Rice are also simple, flavorful dinners to try.

What I enjoy most about this Catalan chicken recipe is how simple ingredients create something that feels much more impressive than the effort involved. As the chicken simmers, the onions soften, the broth becomes rich and flavorful, and the dried fruit slowly melts into the sauce. The toasted pine nuts added at the end bring a subtle crunch that makes every bite more interesting. It is a comforting meal that feels equally at home on a weeknight table or as part of a special family dinner, especially with sides like Greek Lemon Potatoes or a fresh Tomato Burrata Salad.

Key Ingredients in this Catalan Chicken Recipe

You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.

Chicken, Olive Oil & Seasonings: Bone-in, skin-on chicken thighs are my choice for this recipe because they stay juicy while simmering in the sauce. Extra virgin olive oil helps the chicken brown beautifully, and I season in layers with salt and black pepper so every bite is well balanced.
Onion, Garlic & Aromatics: A sliced onion and lightly crushed garlic cloves slowly soften into the sauce and create its savory foundation. The cinnamon stick and bay leaves add warmth and depth, and I love how they give the dish its traditional Catalan character.
Tomato, Cognac & Broth: The tomato brings freshness to the pan, while a splash of cognac adds richness and complexity. Chicken broth ties everything together and creates the flavorful sauce that gently cooks the chicken and fruit.
Prunes, Apricots & Pine Nuts: I always soak the prunes and dried apricots before adding them to the pan because they become softer and blend more naturally into the sauce. Toasted pine nuts finish the dish with a delicate crunch and a subtle nutty flavor that makes it feel extra special.

How to Make Braised Chicken Thighs with Prunes and Apricots

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

1. Brown the Chicken: Soak the prunes and apricots in water. Heat the olive oil in a large frying pan, add the chicken thighs, season with salt and black pepper, and cook until browned on all sides.

2. Build the Sauce: Add the onion and garlic and cook until softened. Stir in the remaining salt, black pepper, cinnamon stick, tomato wedges, and bay leaves, then cook until the tomatoes begin to soften.

3. Cook Until Tender: Pour in the cognac and cook for 1-2 minutes. Add the chicken broth and simmer uncovered until the chicken is tender and the sauce has reduced slightly.

4. Add the Fruit and Serve: Stir in the drained prunes and apricots and cook until softened. Toast the pine nuts in a dry pan, add them to the chicken, cover for a few minutes, then serve with plenty of sauce.

Braised Chicken Thighs with Prunes and Apricots topped with toasted pine nuts, slow-cooked until tender and served in a rich Mediterranean-style sauce.

Helpful Swaps

Try Dried Figs: Dried figs work beautifully in this recipe and bring a deeper, more honey-like sweetness. They pair especially well with the cinnamon and pine nuts.
Replace Cognac with Brandy: A good brandy is the closest substitute and gives a very similar depth of flavor to the sauce.
Swap Pine Nuts for Almonds: Toasted almonds are common in Catalan cooking and make an excellent substitute for pine nuts while adding a similar crunch.

Tips for Perfect Braised Chicken Thighs

Let the Sauce Reduce Naturally: I avoid rushing the final simmer because a few extra minutes help the sauce become richer and more concentrated. The flavors of the broth, fruit, and aromatics blend together much better this way.

Keep the Fruit Intact: Try not to stir too aggressively after adding the prunes and apricots. They become quite soft as they cook, and keeping them mostly intact gives the finished dish a better texture and presentation.

Use a Wide Pan: A wider pan allows the chicken to sit in a single layer and helps the sauce reduce more evenly. This also makes it easier to brown the chicken properly at the beginning.

Make It a Day Ahead: This is one of those dishes that tastes even better the next day. I often make it ahead, refrigerate it overnight, and gently reheat it before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills, so I like to add a small splash of broth when reheating.

What to Serve With Braised Chicken Thighs

I like serving this dish with roasted potatoes, fluffy rice, or crusty ciabatta to soak up the rich sauce. A tuna tomato salad adds freshness to the meal, and a light lemon mousse is a lovely dessert to finish everything off.