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)
  • 2/3 cup chicken stock or broth
  • ½ cup pitted prunes
  • ¼ cup pitted dried sour cherries
  • + 4 more ingredients
    • 2 tablespoons pine nuts
    • 1 store-bought rotisserie chicken (about 3 1/2 pounds)
    • ½ cup dried apricots
    • 1 lemon zest (4 inches)

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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