Chicken in catalan

4 servings
2 hours

Heat 80ml oil in a frying pan and fry the chicken pieces in it until golden. Get and transfer to a thick-walled frying pan or refractory plate (depending on whether the dish will be fried on the stove, or baked in the oven - you can do it either way. In the fat left over from roasting the chicken, fry the cut in two and the bone-peeled plums (the photo shows to what state). Get the plums, cover the chicken with them, fry raisins and 50 grams of pine nuts in oil. When the izumins are inflated, sprinkle these components over the chicken in the plum. Pour in the oil residue, heat and fry the onions in it until brownish. Pour in the tomato juice and liquid, stir and evaporate the sauce over a low heat until thickened. After that, eat the onions through a metal sieve, pour over the chicken with the berries and nuts with the remaining peeled sauce and fry it over low heat under a lid (or bake in the oven) for 30 minutes. Mix the remaining pine nuts with the almonds, bread crumbs and white wine. If baking is going on in the oven, then pour the nut mixture over the top, if roasting is used, then stir into the sauce, and continue to languish for another 10 minutes.