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Ingredients: 1/2 Cup(s) dry white wine 3 chicken pieces 1 Tablespoon(s) dried or 3 tsp fresh thyme 3/4 Teaspoon(s) sweet paprika 1 Teaspoon(s) salt 1 to taste freshly ground pepper 1/2 Cup(s) chicken stock 2 Tablespoon(s) light brown sugar 2 blackberry preserves or mashed fresh blackberries 2 garlic, minced 2 Tablespoon(s) white wine vinegar 1/3 Tablespoon(s) olive oil 1/4 Teaspoon(s) cumin 1/2 Cup(s) fresh blackberries,optional for garnish Directions: Preheat oven to 375. Pour cup of the wine into a large nonreactive baking dish. Arrange the chicken pieces into the dish skin side up. Sprinkle with the thyme and tsp. of the paprika and season with salt and pepper. Bake for 35 minutes, adding the remaining cup wine and the chicken stock to the pan as the juices evaporate; baste occasionally. Meanwhile, in a small bowl, combine the brown sugar with the preserves (or mashed blackberries), garlic, vinegar, oil, cumin and the remaining tsp. paprika. Spoon the blackberry mixture over the chicken and continue cooking for about 10 minutes, basting occasionally until the juices run clear when the chicken is pierced with a fork. Transfer the chicken to a serving platter and cover loosely with foil. Pour the cooking juices into a small nonreactive saucepan and bring to a boil over moderate heat. Cook until reduced by half, about 2 minutes. Season the sauce with salt and pepper and spoon over the chicken. Garnish with fresh blackberries and serve. Sustitution: Chicken breasts for pieces.
Saffron Rice with Pine Nuts 1 Tablespoon(s) unsalted butter 2 Tablespoon(s) minced onion 2 Tablespoon(s) pine nuts 1 Cup(s) medium grain rice,e.g., arborio 1 Cup(s) chicken stock 2 Tablespoon(s) fresh flat-leaf parsley minced 2 Teaspoon(s) fresh thyme leaves,or tsp. dried 1 Pinch(s) saffron,crumbled 1/4 salt Directions: Preheat oven to 375. Melt the butter in a medium ove nproof saucepan. Add the onion and pine nuts and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir the rice into the onion mixture. Add the chicken stock, 1 cup of water, the parsley, thyme, saffron and salt and bring to a boil over moderately high heat. Cover and bake in the oven for 15 minutes. Let the rice stand at room temperature, covered, for 5 to 10 minutes, then fluff with a fork before serving.
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Pour into prepared pan. Bake for 50 minutes or until tests done. Cool in pan 10 Brown cow punch In a punch bowl, combine milk and extract. Add ice cream by scoopfuls and allow to float on top of punch. Or scoop ice cream into glasses, combine milk and extract, then pour over ice cream. Yield: 3 quarts. If coffee ice cream is unavailable, dissolve 2