Pollo a la Catalana | José Pizarro

Ingredients

• 60g prunes
• 60g dried apricots
• 250ml brandy
• 1 large free range chicken, deboned
• 250g beef mince
• 250g sausage meat
• 3 large carrots, peeled, quartered lengthwise and then cut into pieces
• 3 sticks celery, halved lengthwise and cut into pieces
• 2 onions, finely chopped
• 4 garlic cloves, halved
• 3 tbsp Extra virgin olive oil
• 200g pork lardo iberico, thinly sliced
• 350ml fresh chicken stock or bone broth
• 75ml PX sherry
• 1 tbsp cornflour mixed well with 2 tbsp cold water
• Sea salt and freshly ground black pepper