- 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
- 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.
The luscious sauce here suggests a red Rioja with a smooth texture and a hint of dried cherry flavor. Pick an inexpensive, medium-bodied crianza.