• 1 Tbs. oil
• 2 lbs. chicken pieces (legs or wings), or thighs
• 1/4 cup onion, chopped
• 1 clove garlic, crushed
• 1/2 tsp. chili powder
• 1/4 cup plus 2 Tbs. chicken stock or water
• 1 cup tomato sauce
• 1/4 cup rum or sherry
• 1/4 cup cooked ham, diced
• 2 Tbs. raisins
• 2 Tbs. pimiento-stuffed olives, sliced
• 1 bay leaf
• 1 Tbs. capers
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1 Tbs. cornstarch

Preheat oven to 350°F. Heat oil in a flameproof casserole over medium high heat. Sauté chicken pieces 3-4 minutes, turning over until lightly browned. Add onion, garlic and chili powder and sauté another 3-4 minutes, until onion is tender. Stir in 1/4 cup stock and remaining ingredients, except cornstarch. Season with salt and pepper to taste. Cover and bake 45 minutes. Uncover and bake another 15 minutes. Transfer chicken to a serving platter. Cover and keep warm. Discard bay leaf. Skim fat from pan and discard. Add enough water, if necessary, to make 1-1/2 cups. Combine 2 Tbs. stock and cornstarch in a jar with a tight-fitting lid. Shake vigorously. Stir cornstarch mixture into juices. Cook over medium-high heat 3-4 minutes, stirring until thickened. Serve over chicken.

Per serving: calories 382, fat 7.7g, 20% calories from fat, cholesterol 136mg, protein 55.7g, carbohydrates 12.3g, fiber 1.6g, sugar 7.1g, sodium 823mg, diet points 8.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.3, Bread: 0.1, Lean meat: 0.1, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 6.8

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The recommended wines are: Riesling, Cabernet Sauvignon, or Chardonnay.