Pollastre al Montseny - Montseny-style chicken stew

Mediterranean recipie from Barcelona Spain..... Lots of Omega 3 fatty acids add a refreshing prunes add a wonderful taste to this dish!

1 whole medium sized chicken- cut into 8 bone in pieces
2 tbsp Olive oil
1 clove garlic- peeled
1 stick cinnamon
1 Bay leaves
8 fresh oregano leaves
1 cup white wine
10 prunes - whole
1 ounce Pine Nuts
1 cup chicken broth
salt

1. Sprinkle salt over the chicken cuts and let them rest for an hour
2. Heat 3 tbsp olive oil in a medium size casserole pot over medium heat. Ass the garlic, the stick cinnamon and the bay and oregano leaves. Brown for 5 minutes over med heat. Turn the chicken pieces over and cook another 5 mins.
3. When the chicken begins to turn golden brown, pour the cup of wine over it and add the prunes and the pine nuts. Turn down the heat to low, cover and cook about 30 mins.
4. Traditional advises to serve it with a salad. This easy chicken recipe serves 6 if you had a first course or 4 if you eat this chicken as a main dish with only raw vegetables, salad, and desert.