Ferran Adria’s Rotisserie Chicken

Name: Ferran Adria’s Rotisserie Chicken (Pollo con Frutos y Frutas Secas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 store-bought rotisserie chicken (about 3½ pounds), cut into 8 pieces, juices reserved; ½ cup tawny port; 1 tablespoon extra-virgin olive oil; ½ cup pitted prunes; ½ cup dried apricots; ¼ cup pitted dried sour cherries; ⅔ cup chicken stock or broth; 1 strip orange zest (4 inches), white pith removed; 2 tablespoons pine nuts; 1 small cinnamon stick; 1 strip lemon zest (4 inches), white pith removed

Pollo con Frutos y Frutas Secas

Preparation info

Serves
4

Difficulty
Easy

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