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Recipe Source: cdkitchen.com
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Baked Chicken with Red Wine and Pecans
Category: Poultry
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Serves/Makes: 4
Ready in: 1-2 hrs
- 3 pounds whole chicken, cut into serving pieces
- 1/4 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried rosemary, crumbled
- fresh minced garlic or garlic powder, to taste
- salt and pepper, to taste
- 1/2 cup red wine
- 1 tablespoon olive oil (enough to drizzle over chicken; omit oil if skin is left on chicken)
- 1 cup coarsely chopped pecans
Preheat oven to 375 degrees F. Arrange chicken pieces in a 13" x 9" x 2" baking dish. Sprinkle with seasonings. Pour wine over all. Drizzle with olive oil. Sprinkle with chopped pecans. Cover with foil and bake for 30 minutes. Remove foil, and continue to bake until chicken is thoroughly cooked, approximately 30 minutes. If browner chicken is desired, place under broiler for a few minutes, being careful not to burn pecans.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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