You may also like
Categories:Viewed: 38 - Published at: 3 years ago
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
Method
- 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.
