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. The chicken will still be every bit as good and moist.

Ingredients

• 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 additional minutes. Place chicken on individual serving dishes, spooning some of the juices over each.

Notes: If the dish is broiler-proof and browner chicken is desired, place under broiler for a few minutes when it is done, being careful not to burn the pecans. If desired, add Dijon mustard and/or Worcestershire sauce to wine and cook until combined before spooning over chicken pieces.