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.
Ingredients
- 1 chicken, about 3 pounds
- ½ cup bourbon
- 1 ½ teaspoons dried thyme, crumbled
- 2 to 3 pinches cayenne (optional)
- 3 shallots, peeled and thinly sliced
- ¼ cup vegetable oil
- Salt and freshly ground black pepper to taste
- ½ cup whole pecan halves
- 1 cup heavy cream
- Nutritional Information
Nutritional analysis per serving (4 servings)
1255 calories; 96 grams fat; 30 grams saturated fat; 0 grams trans fat; 43 grams monounsaturated fat; 17 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 66 grams protein; 336 milligrams cholesterol; 391 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
Dining and Cooking