Pollo con Frutos y Frutas Secas

　　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 quick recipes that can be made with supermarket ingredients, and it features a store-bought rotisserie chicken that's deliciously doctored with a sauce of dried fruit, pine nuts, and port wine. Though you can whip the dish up in less than half an hour, the flavors are sophisticated enough for a fancy dinner party. If you'd like to roast your own chicken, so much the better.

　　

Ingredients

Makes 4 servings

　　1 tablespoon extra-virgin olive oil

　　1/2 cup pitted prunes

　　1/2 cup dried apricots

　　1/4 cup pitted dried sour cherries

　　2 tablespoons pine nuts

　　1 strip orange zest (4 inches), white pith removed

　　1 strip lemon zest (4 inches), white pith removed

　　1/2 cup tawny port

　　1 small cinnamon stick

　　2/3 cup chicken stock or broth

　　1 store-bought rotisserie chicken (about 3 1/2 pounds), cut into 8 pieces, juices reserved

　　

Step 1

1. Preheat the oven to 425°F.

　　

Step 2

2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3 to 5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock and the chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.

　　

Step 3

3. Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.

　　The New Spanish Table