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Baked Chicken with Red Wine and Pecans
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- #12257
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 pounds whole chicken, cut into serving pieces
1/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried rosemary, crumbled
fresh minced garlic or garlic powder, 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
directions
Preheat oven to 375 degrees F.
Arrange chicken pieces in a 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, and 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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 19, 2005
Mmmm! We left the skin on (gotta love it!) so we omitted the addition of olive oil. The chicken was incredibly flavorful and the pecans were perfectly toasted on top. This recipe should also work well with boneless chicken pieces, or bone-in chicken breast halves. Just adjust the cooking time as needed.
April 5, 2004
This was a great recipe. The red wine and pecans gave the chicken a nice flavor and texture. I did add some pearl onions. Also, I cooked it a little longer that what the recipe called for.