Recipe: Bourbon-Pecan Chicken

BOURBON-PECAN CHICKEN

8 chicken thighs or drumsticks
1/2 cup bourbon
1 1/2 tsp crumbled dried thyme
ground cayenne pepper (optional, to taste)
3 shallots, peeled and thinly sliced
1/4 cup oil
salt and pepper (to taste)
FOR THE SAUCE:
1/2 cup whole pecan halves
1 cup heavy (whipping) cream

TO PREPARE THE CHICKEN:
Rinse and pat chicken dry, then lay them into a greased casserole dish in a single layer.

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 covered at 375 degrees F until it is cooked to your taste, about 45 to 50 minutes. It will not be really browned. Remove the pan from the oven and let it stand for a few minutes to cool slightly.

TO PREPARE THE SAUCE:
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.

Makes 4 sevings
Source: The New York Times; Feb 11, 1990