Put oven rack in the middle position and preheat oven to 400F (200C). Dice chicken into ½" (1.2 cm) pieces. Heat oil in a non-stick skillet over moderately high heat until hot but not smoking. Add chicken, season with salt and pepper, then brown, turn-ing once (about 6 minutes in total). Transfer to a plate. Stir cook onions, garlic, bay leaf and smoked paprika until onions are soft. Add olives, raisins, wine and lemon juice; bring to a boil, stirring and scraping up any brown bits. Return chicken to skil-let along with any juices on the plate; reduce heat to low and simmer chicken until almost all the liquid has evaporated and chicken is fully cooked. Remove bay leaf. Divide dough in half, and roll out each half on a floured surface with a floured rolling pin to make 2 rectangles about 15" by 10" (38 X 25 cm). Cover baking sheet with parchment paper. Place one rectangle of dough in the centre of the baking sheet. Spread filling evenly over dough, leaving a 1" (2.5 cm) border all the way around. Moisten border with water. Arrange second rectangle of dough over the filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make four small cuts in the top for steam vents. Bake empanada until crust is golden brown (about 35-40 minutes). Remove from oven. Cool 10 minutes, then slide onto a rack to cool further. Cut into 12 pieces and serve warm.

Serve with Kenwood Old Vine Zinfandel Californian Red Wine or Heavenly Orvieto: Fill glass with Melini Orvieto Classico, Italian White Wine and flavour with Elysium, Californian Dessert wine Do not stir. Garnish with strawberry.

*Smoked paprika is a mildly hot paprika made from ground smoked pimiento peppers. It gives amazing colour, flavour and aroma. Look for it in the spice aisle at your grocer or at Scoop & Weigh in Winnipeg.

Makes 8-12 servings

In a bowl mix together chicken, salt, garlic, chili pepper, rosemary and parsley. Carefully remove mushroom stems and discard. Use a teaspoon to fill the mushroom caps with the chicken mixture. Arrange on a large foil pan and bake in the oven at 350°F (180°C) (or on the top shelf of the barbecue over medium heat) for 30 minutes. Baste half way through cooking with the liquid released from the mushrooms. Serve warm with Smoked Paprika Aioli.

Serve with Rudolf Muller Riesling/Chardonnay German White Wine or Curiositas the Benriach Single Malt Scotch Served with ice and Club Soda

*Smoked paprika is a mildly hot paprika made from ground smoked pimiento peppers. It gives amazing colour, flavour and aroma. Look for it in the spice aisle at your grocer or at Scoop & Weigh in Winnipeg.

Makes 6 servings