Ferran Adria's Rotisserie Chicken

Ingredients

  • 2 tablespoons pine nuts
  • ½ cup dried apricots
  • 1 orange zest (4 inches)
  • ¼ cup pitted dried sour cherries
  • 1 tablespoon extra-virgin olive oil
  • ½ cup tawny port
  • 2/3 cup chicken stock or broth
  • + 4 more ingredients
    • 1 small cinnamon stick
    • ½ cup pitted prunes
    • 1 lemon zest (4 inches)
    • 1 store-bought rotisserie chicken (about 3 1/2 pounds)

1. Preheat the oven to 425°F. 2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3 to 5 minutes. Add the port and cinnamon sti...

View full recipe at Epicurious

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