Baked Chicken with Red Wine and Pecans
Serves 4 to 6
This southern-inspired baked chicken is very good and easy to prepare. It is always a success when serving company because it is different than the usual chicken dish. If you have a preference for a particular bone-in chicken part, purchase those instead of a cutting a whole bird. If desired, the skin can be removed before baking for a lower fat version. The chicken will still be every bit as good and moist.
- 1 chicken (3 to 4 pounds), cut into 8 serving pieces
- 1/2 cup dry red wine
- 1/4 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried rosemary, crumbled
- 4 large cloves garlic, minced
- Salt and pepper to taste
- Olive oil, about 2 teaspoons
- 1 cup coarsely chopped pecans
Preheat oven to 375° F. Arrange chicken pieces in 13x9x2-inch baking dish. Pour wine over all. Sprinkle with seasonings. 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 the dish is broiler-proof and browner chicken is desired, place under broiler for a few minutes, being careful not to burn the pecans.
Variation: Add Dijon mustard and/or Worcestershire sauce to wine before pouring over chicken pieces.