Ferran Adria’s Rotisserie Chicken from The New Spanish Table by Anya von Bremzen

Name: Ferran Adria’s Rotisserie Chicken from The New Spanish Table by Anya von Bremzen
Ingredients: ½ cup pitted prunes; ½ cup dried apricots; 1 tablespoon extra-virgin olive oil; 1 strip orange zest (4 inches), white pith removed; 1 strip lemon zest (4 inches), white pith removed; ¼ cup pitted dried sour cherries; 2 tablespoons pine nuts; ⅔ cup chicken stock or broth; 1 small cinnamon stick; ½ cup tawny port; 1 store-bought rotisserie chicken (about 3½ pounds), cut into 8 pieces, juices reserved

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As this recipe demonstrates, Ferran Adrià, the alchemist chef of El Bulli, is as practical as he is inventive. It’s adapted from the cookbook he dedicated to qu

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Ingredients

½ cup pitted prunes
½ cup dried apricots
1 tablespoon extra-virgin olive oil
1 strip orange zest (4 inches), white pith removed
1 strip lemon zest (4 inches), white pith removed
¼ cup pitted dried sour cherries
2 tablespoons pine nuts
⅔ cup chicken stock or broth
1 small cinnamon stick
½ cup tawny port
1 store-bought rotisserie chicken (about 3½ pounds), cut into 8 pieces, juices reserved