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Baked Chicken with Red Wine and Pecans

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 red wine
1 tablespoon olive oil, optional
1 cup coarsely chopped pecans

Preheat oven to 3750 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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checking on temp, May 14, 2006 - 09:00 PM
Reviewer: laurie arenburg from vancouver island canada
not bad but oven temp a bit high dount think 3750 my oven melted

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