BOURBON-PECAN CHICKEN

Bourbon-Pecan Chicken image

This is a 1990 recipe from Regina Schrambling that was appended to an article about the role alcohol can play in a home cook's kitchen. It's terrific.

Provided by Regina Schrambling

Categories dinner, weekday, sauces and gravies, main course

Time 3h

Yield 4 servings

Number Of Ingredients 9

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Ingredients

1 chicken, about 3 pounds
1/2 cup bourbon
1 1/2 teaspoons dried thyme, crumbled
2 to 3 pinches cayenne (optional)
3 shallots, peeled and thinly sliced
1/4 cup vegetable oil
Salt and freshly ground black pepper to taste
1/2 cup whole pecan halves
1 cup heavy cream

Steps:

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.
In a glass measuring cup, whisk together the bourbon, thyme, cayenne, shallots and oil, then add about a half teaspoon of salt and generous grinds of fresh pepper. Pour the mixture over the chicken. Let stand at room temperature for two hours.
Heat the oven to 375 degrees.
Bake the chicken for 35 to 45 minutes, until it's cooked to your taste. It will not be really brown. Remove the pan from the oven and let it stand a few minutes to cool slightly.
Drain the cooking juices into a small saucepan. Add the pecans (what they lose in crispness, they'll make up in flavor) and cook over high heat until the liquid is reduced by half. Whisk in the heavy cream and continue cooking over high heat until the sauce is thickened.
To serve, arrange the chicken on a platter or individual serving plates and spoon the sauce over.

Nutrition Facts : @context http, Calories 1018, UnsaturatedFat 49 grams, Carbohydrate 12 grams, Fat 80 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 25 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams