RECIPE

© Quentin Bacon

Rotisserie Chicken with Dried Fruit and Pine Nuts

• Recipe by Ferran Adria

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.

• Fast

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.