Baked Chicken with Red Wine and Pecans
rec.food.cooking/Abram/2000

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) OMIT OIL IF SKIN IS LEFT ON CHICKEN.
1 cup coarsely chopped pecans

Preheat oven to 375F. Arrange chicken pieces in 13x9x2-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.

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