6 boneless skinless chicken thighs
24 dried apricots or thereabouts
1/2 c. walnut halves
1 tsp. dried (or 1 tbsp. fresh) thyme
1 tbsp. melted butter
2 tbsp. pine nuts (optional)
1 c. chicken stock (or 1 can undiluted)
Juice of 2 oranges
2 tbsp. red currant jelly
Pinch of nutmeg
1/2 c. port madeira or glogg (with nuts, raisins)
1 tbsp. cornstarch
Salt and pepper

Place chicken, bone side up, gently spread and flatten meat. Lay 4 apricots and row of walnuts down center each. Sprinkle with thyme and pine nuts. Roll thighs, jelly roll, and secure. Transfer to baking dish that holds them snugly. Brush lightly with melted butter and bake at 375 degrees for 45 minutes (baste as needed) until juices run clear. Remove to serving dish and keep warm.

Combine broth, juice, jelly, nutmeg and wine. Simmer 10 minutes. Season to taste. Add degreased pan juices from chicken. Dissolve cornstarch in scant 1/4 cup cold water. Add to sauce gradually, stir until lightly thickened. Pour some over chicken. Serve rest on side.

This is a Welsh recipe that I put a Swedish spin on because I had some wonderful glogg, but no port.