Ferran Adria's Rotisserie Chicken

Ingredients

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

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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