Rotisserie Chicken With Dried Fruit And Pine Nuts

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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

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