RECIPE

Rotisserie Chicken with Dried Fruit and Pine Nuts

  • ACTIVE:
  • TOTAL TIME: 15 MIN
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • FAST

Ingredients

  • Ingredients
    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

Directions

  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.