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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team Airdate: March 25, 2000 Chicken Marinara 8 pieces Chicken Thighs Salt to taste Dust with flour 1 tablespoon Garlic, minced 2 ounces Onion, minced 16 ounces Marinara Sauce, already prepared 1 cup Red Wine 1 ounce Sugar Cooked Pasta Skin and de-bone chicken thighs. (De-boning option: Starting on one end, pull meat over chicken bone to form a "chicken popsicle"). Salt chicken thigh to taste and dust with flour. Brown chicken on all sides. In another slightly oiled pan, combine minced garlic and minced onions and cook till onions are transparent. Add prepared marinara sauce, red wine and sugar. Bring to a boil then reduce heat. Add cooked chicken and simmer for 5-10 minutes. Serve on a bed of cooked pasta. Serves 4. Hawaiian Escargot Stew 2 ounces Butter 1 tablespoon Garlic, minced 3 tablespoons Onion, minced 1 pound Fresh Hawaiian Escargot,(farm-raised, locally grown) braised 1/4 pound Oyster Mushrooms 1/4 pound Shiitake Mushrooms 3 cups Cream Salt to taste Braise escargot for 2 1/2 hours, till tender. Chop and set aside. In a hot wok, combine butter, minced garlic and minced onions and cook until onions are slightly transparent. Add braised escargot, oyster mushrooms, and shiitake mushrooms. Add cream and reduce liquid till mixture reaches a gravy-like consistency. Option: Serve hot escargot stew in a cooked pastry bowl. Serves 4.