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
Directions:
Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl.
Place half the marinade in a heavy duty plastic zip lock bag.
Cover and refrigerate the remaining marinade until ready to bake the chicken.
Add the chicken to the bag, tossing to coat.
Refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F.
Combine breadcrumbs, pine nuts, paprika and remaining 1/2 teaspoon of salt.
Roll chicken in the breadcrumb mixture.
Throw out the marinade the chicken was sitting in.
Place the chicken on a lightly greased baking pan, or on a pan covered in parchment paper.
Drizzle with olive oil.
Bake the chicken, covered, for 45 minutes.
Uncover and pour reserved marinade over chicken.
Bake, uncovered, for 1 hour or until chicken is done and golden brown.
Servings: 4
Time preparation: 15 min.
Time total: 160 min.