Shelly's Recipe

BAKED CHICKEN WITH RED WINE AND PECANS

Category: Chicken

1 chicken (3 to 4 lbs), cut into serving pieces, skin removed, if desired
1/4 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried rosemary, crumbled
4 large cloves garlic, minced
Salt and pepper to taste
1/2 cup dry red wine
Olive oil, about 2 tsp
1 cup coarsely chopped pecans

Preheat oven to 375. Arrange chicken pieces in 13x9 inch 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; 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. Serves 4-6

Variations: Add Dijon-style mustard and/or Worcestershire sauce to wine before pouring over chicken pieces.