BAKED CHICKEN WITH RED WINE AND PECANS

SERVES 4-6

This is very good. See variations below.

INGREDIENTS

1 chicken (3 to 4 pounds), cut into serving pieces

1/4 teaspoon dried thyme

1/2 teaspoon rubbed sage

1/2 teaspoon dried rosemary, crumbled

Garlic powder or fresh minced, to taste

Salt and pepper to taste

1/2 cup red wine

1 tablespoon olive oil (enough to drizzle over chicken)

1 cup coarsely chopped pecans

Preheat oven to 375° F. Arrange chicken pieces in 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; 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.

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

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