Rotisserie Chicken With Dried Fruit and Pine Nuts

Pollo Con Frutos Y Frutas Secas This recipe is as practical as it is inventive. It features a store-bought rotisserie chicken that's deliciously doctored with a sauce of dried fruit, pine nuts and port wine. Though you can whip up the dish in less than half an hour, the flavors are sophisticated enough for a fancy dinner party. You can roast your own chicken, if you wish. Adapted from "The New Spanish Table" cookbook.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil
• 1⁄2 cup  pitted prunes
• 1⁄2 cup  dried apricot
• 1⁄4 cup  pitted  dried sour cherries
• 2  tablespoons pine nuts
• 1  strip orange zest, white pith removed (4 inches)
• 1  strip lemon zest, white pith removed (4 inches)
• 1⁄2 cup  tawny port
• 1  small cinnamon stick
• 2⁄3 cup  chicken stock
• 1  store-bought rotisserie chicken, cut into 8 pieces, juices reserved (about 3 1/2 pounds)

Directions

1. Preheat the oven to 425º.
2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3-5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock, and reserved chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.
3. 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.