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Ferran Adria’s Chicken

Posted in : Mains on by : Christine

Ferran Adria's Chicken
Ferran Adria is a famous Catlan chef most noted for his now closed restaurant El Bulli. He is considered by most to be the God Father of molecular cuisine but here is a down-to-earth chicken recipe with the flavors of the Mediterranean that anyone can make from this famous chef. And the best part is that you can make it with a rotisserie chicken from the store. It is one of my favorite recipes - Enjoy!
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  1. 1 T extra virgin olive oil
  2. 1/2 c tawny port
  3. 1/2 c dried, pitted plums (aka prunes)
  4. 1/2 c dried apricots
  5. 1/4 c dried sour cherries (can substitute tart cherries)
  6. 2 T pine nuts
  7. 1, 1/2" strip lemon zest
  8. 1, 1/2" strip orange zest
  9. 1 cinnamon stick
  10. 2/3 c chicken stock
  11. 1, 3.5 # Rotisserie chicken, cut into 8 pieces and reserve juices (can sub 8 pieces of home roasted chicken, see notes)
  1. Preheat oven to 425*.
  2. Heat olive oil in a large saute pan on medium heat and add the dried fruits, pine nuts and zests. Saute until fruit is spotty brown and nuts are golden.
  3. Add cinnamon and port, cook 5 more minutes until syrupy.
  4. Add the chicken, stock, and reserved chicken juices. Turn to high heat and cook 5 minutes.
  5. Place chicken pieces in a tagine or baking dish that fits them snugly. Pour over sauce, cover tightly and bake for 10 - 15 minutes.
  1. Use your own home roasted chicken. Cut up a whole bird or use economical thighs. Just season with salt & pepper before cooking, use bone-in meat, and reserve the cooking juices.
  2. You can substitute dried mangoes for the apricots.
  3. The cherries can be omitted but its not as good in my opinion. If you do this add a few more apricots and plums to make up the volume.
  4. The pine nuts can be replaced by chopped macadamia or Brazil nuts or left out altogether. Any other type of nuts will just get too soft.
  5. Important: If you want to halve the recipe, say only use 4 thighs, don't halve the cooking liquid. It will boil out and become too dry. I also use all the fruit because it is so delicious.
Christine Cuisine http://christinecuisine.com/

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