Ferran Adria's Rotisserie Chicken

Ingredients

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