Name: Ferran Adria's Rotisserie Chicken
Yield: Makes 4 servings
Ingredients: 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

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.

Recipe notes

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