Ferran Adria’s Rotisserie Chicken

Pollo con Frutos y Frutas Secas


Preparation info

  • Serves


    • Difficulty


Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

As this recipe demonstrates, Ferran Adrià, the alchemist chef of El Bulli, is as practical as he is inventive. It’s adapted from the cookbook he dedicated to quick recipes that can be made with supermarket ingredients, and it features a store-bought rotisserie chicken that’s deliciously doctored with a sauce of dried fruit, pine nuts, and port wine. Though you can whip the dish up in less than half an hour, the