Ferran Adria's Rotisserie Chicken

Ingredients

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