- From Susan Kaplan
1 T extra-virgin olive oil
½ cup pitted prunes
½ cup dried apricots
¼ cup pitted, dried sour cherries
2 T pine nuts
1 strip orange zest, 4 inches – white pith removed
1 strip lemon zest, 4 inches – white pith removed
½ cup tawny port
1 small cinnamon stick
2/3 cup chicken stock or broth
1 store-bought rotisserie chicken, (about 3 ½ pounds), cut into 8 pieces, juices reserved
Preheat the oven to 425 F
Heat the olive oil in a skillet over medium heat. Add prunes, apricots, cherries, pine nuts, and orange and lemon zest. Cook, stirring, until the pine nuts are golden and the fruit is browned in spots, 3-5 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.
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.