8 chicken breasts
1/4 c. ground walnuts
1/4 c. ground filberts
4 tbsp. butter
3 tart apples, cored and peeled
2/3 c. golden raisins
1/2 c. currants
1/2 tsp. cinnamon
1/4 tsp. rosemary
Pinch of thyme
3/4 tsp. cardamom
1/2 tsp. salt
1/4 c. wine
1/2 c. chicken broth

Preheat oven to 350 degrees. In a Dutch oven or shallow baking dish, saute the chicken and nuts in butter until the meat is white. Leave in dish and remove from heat. Cut the apples into thin slivers. Mix raisins and currants with apples. Stir together all spices and salt and mix with fruits. Distribute spiced fruit amongst chicken and nuts.

Pour on mixed wine and chicken broth. Bake covered in a slow oven for 45-50 minutes or until chicken is tender. Remove from the oven and serve chicken and hot compote together or separately.