Yield: 6 servings
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
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
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.
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