Makes 4 servings

Traditionally, this simple but tasty Spanish dish is made using a whole chicken cut into parts; however, you can substitute boneless, skinless chicken breasts, if you prefer. It’s delicious served with Catalan Spinach (see recipe).

1 pound chicken
Salt to taste
1 tablespoon olive oil
1 cup finely chopped onion
2 apples, peeled, cored, and cut into ¼-inch wedges
1/3 cup dark raisins
1 cup dry white wine (see Tip)
Freshly ground pepper to taste

Cut the whole chicken (if using) into serving pieces, detaching the wings and legs and dividing the breast into 4 parts and the thighs in half crosswise. (If using boneless, skinless chicken breasts, cut them into 1-inch wide strips.) Sprinkle with salt.

Heat the oil in a large sautè pan over medium-high heat and brown the chicken on all sides. Add the onions and sauté until softened. Stir in the apples, raisins, wine, and pepper. Reduce the heat to low; cover and simmer until the chicken is cooked through, about 30 minutes. Taste and adjust the seasoning.