This recipe was developed to showcase Blueberry Chutney, a very special preserve of fresh blueberries, vinegar, cinnamon and cloves. Wild rice would be good to serve, as would a buttered green vegetable like asparagus.

1 chicken, 2 1/2 to 3 lbs., cut into quarters
1/2 c. blueberry vinegar
1 tsp. dried thyme
Salt & freshly ground black pepper, to taste
1/3 c. Blueberry Chutney
Chopped Italian parsley (garnish)
Grated orange zest (optional garnish)

1. Combine chicken quarters, blueberry vinegar and thyme in a bowl and marinate for 2 hours, turning occasionally.

2. Preheat oven to 300 degrees.

3. Arrange chicken pieces, skin side up, in a flameproof baking dish, reserving the marinade. Season chicken lightly with salt and pepper to taste and coat it with the chutney.

4. Set the pan on the center rack of the oven and bake, uncovered, for about 40 minutes or until done. You may need to bake the dark meat sections for another 5 to 10 minutes. Transfer chicken to a serving platter, cover and keep warm.

5. Skim fat from cooking juices and set the baking dish over medium heat. Add the marinade and bring to a boil, stirring and scraping up any browned bits in the pan. Reduce by 1/3 or until sauce is lightly thickened. Pour sauce over chicken and garnish with parsley and orange zest. Serve immediately. 2 to 4 portions.

Available in specialty food stores. From "Silver Palate".