Chicken pickle with rhubarb, pomegranate and artichoke

Contemporary creation of Vilafranquina cuisine that starts from the old recipe of the pickle but adds seasonal products: early ruvellons from the Obagas del Montmell, pomegranate grills of the 'mollar' variety and tender hearts of artichoke from El Prat. The rooster is browned, covered with oil, mild macabeo vinegar and aromatic herbs and allowed to stand. The contrast of the rusks and the fruit gives it a touch of autumn that pairs with rosé Grenache wines or with a sparkling brut nature.