Ferran Adria's Rotisserie Chicken

Ingredients

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

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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