Food & Wine

spinner
Play

Rotisserie Chicken with Dried Fruit and Pine Nuts

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.


Subscribe to Food & Wine magazine

MARKETPLACE

 

206