a woman-owned, woman-run boutique farm

 Drunken Pecan Chicken

1 chicken, cut into pieces

¼ tsp dried thyme

½ tsp dried rosemary, crumbled

¼ tsp garlic powder

½ cup red wine

1 Tbsp butter

1 cup chopped pecans

Preheat oven to 375*. Arrange chicken in 9x13 baking dish. Sprinkle with thyme,

rosemary and garlic powder. Pour wine over chicken. Dot with butter. Sprinkle

pecans. Cover with foil and bake 30 minutes. Remove foil and bake another 30