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Rotisserie Chicken with Dried Fruit and Pine Nuts
© Quentin Bacon

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.

  1. 1 tablespoon extra-virgin olive oil
  2. 1/2 cup pitted prunes (3 ounces)
  3. 1/2 cup dried apricots (3 ounces)
  4. 1/4 cup dried tart cherries
  5. 2 tablespoons pine nuts
  6. 1/2 cup tawny port
  7. 1 medium cinnamon stick
  8. 1/2 cup chicken stock or low-sodium broth
  9. 1 rotisserie chicken, cut into 8 pieces, drippings reserved
  1. Heat the olive oil in a large skillet. Add the prunes, apricots, cherries and pine nuts and cook over moderate heat, stirring, until the pine nuts are golden and the fruit is browned in spots, about 3 minutes. Add the port and cinnamon stick and cook over moderate heat until syrupy, about 5 minutes. Add the stock and chicken drippings and bring to a boil.
  2. Meanwhile, in a large nonstick skillet, brown the chicken pieces over high heat until the skin is golden and crisp, about 2 minutes. Scrape the dried fruit sauce and liquid into the skillet with the chicken and bring to a boil, turning the pieces of chicken until they are nicely coated with sauce, about 1 minute. Transfer to plates and serve.

Suggested Pairing

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.



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