Rotisserie Chicken with Dried Fruit and Pine Nuts

Food & Wine, 2005
Makes 4 servings
    1 tablespoon evoo                                              
    1/2 cup pitted prunes (3 oz)                                   
    1/2 cup dried apricots (3 oz)                                  
    1/4 cup dried tart cherry xx                                   
    2 tablespoons pine nuts                                        
    1/2 cup tawny port wine                                        
    1 med. cinnamon stick                                          
    1 rotisserie chicken cut to 8 pieces, save drippings           
    1/2 cup chicken broth   
                                      
Heat the olive oil in a large skillet. 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. Add the port and cinnamon stick and cook over moderate heat until syrupy, about 5 minutes. Add the stock and chicken drippings and bring to a boil.

Meanwhile, in a large nonstick skillet, brown the chicken pieces over high heat until the skin is golden and crisp, about 2 minutes. 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.

Transfer to plates and serve.

MY NOTE: The fruit sauce is really good.  It would taste good with pork or over ice cream or pound cake.

MXF