Baked Chicken with Red Wine

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.