Yield: 6 servings
|1½ teaspoon||Dried thyme, crumbled|
|3||Shallots, peeled and thinly sliced|
|¼ cup||Vegetable oil|
|Salt and freshly ground black pepper|
|½ cup||Whole pecan halves|
|1 cup||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 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.