Rotisserie Chicken with Dried Fruit and Pine Nuts

This comes from Food & Wine. The dried fruit mixture was really tasty. It would be good with ice cream of over pound cake as well as with chicken or pork.

1 tablespoon extra virgin olive oil

1/2 cup pitted prunes (3 oz)
1/2 cup dried apricots (3 oz)
1/4 cup dried tart cherries
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.

Grade: B-