| | Chicken Sauté with Pecans 2 chickens, cut into serving pieces, 2 1/2 to 3 pounds each
Salt for taste
Freshly ground black pepper to taste
4 tablespoons of butter
1/2 cup of finely chopped onion
1/2 cup of finely chopped celery
1 bay leaf
1/2 teaspoon of dried thyme, or 2 sprigs fresh
1/4 teaspoon of grated nutmeg
2 whole cloves
1 bottle of dry red wine, 3 cups
1/2 cup of heavy cream
1/2 cup of chopped pecans |
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Sprinkle the chicken pieces with salt and pepper to taste. Heat the butter in a heavy skillet and brown the chicken pieces all over. Scatter the onion, celery, bay leaf, and thyme around the chicken. Sprinkle with nutmeg. Add the cloves, wine, and salt and pepper to taste. Cover and simmer for 30 minutes, or until the chicken is tender. Remove the chicken pieces and keep warm. Skim off the fat from the surface of the sauce. Reduce the sauce to about 2 cups. Add the cream. Return the chicken pieces to the skillet and bring the sauce to the boil. Add the pecans and serve hot. Makes 6 - 8 servings |
