Rotisserie Chicken with Dried Fruit and Pine Nuts

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup pitted prunes (3 ounces)
• 1/2 cup dried apricots (3 ounces)
• 1/4 cup dried tart cherries
• 2 tablespoons pine nuts
• 1/2 cup tawny port
• 1 medium cinnamon stick
• 1/2 cup chicken stock or low-sodium broth
• 1 rotisserie chicken
• cut into 8 pieces
• drippings reserved

Instructions

1. Heat the olive oil in a large skillet.
2. Add the prunes, apricots, cherries and pine nuts and cook over moderate heat, stirring, until the pine nuts are golden and the fruit is browned in spots, about 3 minutes.
3. Add the port and cinnamon stick and cook over moderate heat until syrupy, about 5 minutes.
4. Add the stock and chicken drippings and bring to a boil.
5. Meanwhile, in a large nonstick skillet, brown the chicken pieces over high heat until the skin is golden and crisp, about 2 minutes.
6. Scrape the dried fruit sauce and liquid into the skillet with the chicken and bring to a boil, turning the pieces of chicken until they are nicely coated with sauce, about 1 minute.
7. Transfer to plates and serve.