Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken 1/4 c Vegetable oil
1/2 c Bourbon Salt and freshly ground
1 1/2 ts Dried thyme, crumbled -black pepper
Cayenne (optional) 1/2 c Whole pecan halves
3 Shallots, peeled and thinly 1 c Heavy cream
-sliced

Cut the chicken into six serving pieces. Rinse and pat them dry,
then lay them into a 9-by-13-inch glass baking dish in a single
layer. Heat the oven to 375F.

In a glass measuring cup, whisk together the bourbon, thyme, 2 or 3
pinches of cayenne (if desired), shallots and oil, then add about a
half teaspoon of salt (to taste) and generous grinds of pepper. Pour
the mixture over the chicken. Let it stand at room temperature for 2
hours.

Bake the chicken until it is cooked to your taste, about 35 to 45
minutes. It will not be really browned. Remove the pan from the oven
and let it stand for a few minutes to cool slightly.

Drain the cooking juices into a small saucepan. Add the pecans and
cook over high heat until the liquid is reduced by half. (What the
pecans lose in crispness, they will make up in flavor.) Whisk in the
heavy cream and continue cooking until the sauce is thickened.

To serve, arrange the chicken on a platter or individual serving
plates and spoon the sauce over.

Yield: Four servings.

[ The New York Times; Feb 11, 1990 ]

Posted by Fred Peters.

Browse by categories