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Rotisserie Chicken with Dried Fruit and Pine Nuts

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A long-simmered stew made with dried fruit and nuts is typically Catalan. Ferran Adrià's version starts with a store-bought rotisserie chicken—the ones in Spain are superdelicious—finished with a quick fruit-and-nut sauce that uses the flavorful poultry drippings.

wine recommendation

The luscious sauce here suggests a red Rioja with a smooth texture and a hint of dried cherry flavor. Pick an inexpensive, medium-bodied crianza such as the 2000 Marques de Arienzo or the 1998 Bodegas Montecillo.

Search for easy-to-find soft, earthy rioja

Rotisserie Chicken with Dried Fruit and Pine Nuts

(107 people have added this recipe to their favorites.)
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Rotisserie Chicken with Dried Fruit and Pine Nuts

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Rotisserie Chicken with Dried Fruit and Pine Nuts

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