Pine Nut Crusted Chicken with Garlic and White Wine

Ingredients

• 1 1/3 cups white wine
• 4 cloves garlic, chopped
• 2 1/2 teaspoons salt, divided
• 1/2 teaspoon dried savory or 1/2 teaspoon thyme
• 1/2 teaspoon dried rosemary
• 1 (4 lb) chicken, cut into 8 pieces
• 1/2 cup dry breadcrumbs
• 4 ounces pine nuts, ground
• 1 teaspoon paprika

Instructions

1. Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl.
2. Place half the marinade in a heavy duty plastic zip lock bag.
3. Cover and refrigerate the remaining marinade until ready to bake the chicken.
4. Add the chicken to the bag, tossing to coat.
5. Refrigerate 8 hours or overnight.
6. Preheat oven to 350 degrees F.
7. Combine breadcrumbs, pine nuts, paprika and remaining ½ teaspoon of salt.
8. Roll chicken in the breadcrumb mixture.
9. Throw out the marinade the chicken was sitting in.
10. Place the chicken on a lightly greased baking pan, or on a pan covered in parchment paper.
11. Drizzle with olive oil.
12. Bake the chicken, covered, for 45 minutes.
13. Uncover and pour reserved marinade over chicken.
14. Bake, uncovered, for 1 hour or until chicken is done and golden brown.