For 4/6 people
1 Chicken of payés of about 2 kilos | 3 large onions of Figueres | 10-12 plums | A handful of sprockets | 1 small glass of brandy | 2 bay leaves | 1 twig of rosemary and thyme | 2 small ripe tomatoes | 1 glass of beef stock | 6 cloves of garlic | 3 slices of fried bread | 5- 6 hazelnuts or almonds | parsley.
To begin we cut the chicken in eighths, we salou it and we fry it in a casserole with oil. While we put the plums in brandy and let macerate 15 min. When the chicken is golden add the chopped onions and garlic, tomatoes and pepper, let it cook for 30 minutes over a low heat. When this time has passed we add the brandy, thyme twigs, rosemary and bay leaf, the glass of broth and let us do
Suck-chup 30 more minutes. Add the chopped, which will have chopped garlic cloves, fried bread, parsley and hazelnuts or almonds in a mortar. And to finish we put the plums and the pine nuts, and let it cook for 15 minutes.