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BOURBON-PECAN CHICKEN

Category:    Chicken
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
           -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.

 

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