Ferran Adria's Rotisserie Chicken

Ingredients

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

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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