Andris Chicken Food

ANDRI'S CHICKEN

Steps:

• Brown chicken in butter.
• Sprinkle with pepper, garlic, parsley flakes and beau-monde seasoning. Season to your liking using more or less of the spices listed.
• Add mushrooms, mushroom liquid and 1/2 cup cooking sherry. I sometimes use 1 cup cooking sherry because we like a lot of the juice to serve over the rice. I may also add some extra mushrooms, too, because my family loves mushrooms.
• Bring to a boil.
• Cover and cook on medium-low heat for 20 minutes.
• Serve over rice.

FERRAN ADRIA'S ROTISSERIE CHICKEN

Steps:

• 1. Preheat the oven to 425°F.
• 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.
• 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.