Pour 1/4 cup wine into a large glass or porcelain baking dish. Rub chicken pieces with olive oil and arrange in the dish, skin side up. Sprinkle liberally with herbs and paprika. Season to taste with salt and pepper.
Bake for 35 minutes, adding the remaining 1/4 cup wine and then the chicken stock to the pan as the juices evaporate. Occasionally baste chicken.
While chicken is baking, combine brown sugar with mashed blackberries, garlic, vinegar, and remaining 1/2 tsp. paprika.
Spoon the blackberry mixture over the chicken and continue cooking for 10 minutes, basting occasionally until the juices run clear when chicken is pierced with a fork. Transfer the chicken to a serving platter and keep warm.
Pour the cooking juices into a non-reactive saucepan and bring it to a boil over moderate heat. Cook until reduced by half, about 2 minutes. Season the salt to taste with salt and pepper and spoon over the chicken. Garnish with whole blackberries and enjoy.