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Pecan Chicken



Stonewall Kitchen, LLC 
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Pecan Chicken

Bedfords, Ventura, CA
Bon Appétit April 1988

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2 cups chicken stock
2 cups Chardonnay
1 shallot, diced
1 tablespoon whipping cream
4 tarragon sprigs
1 thyme sprig

2 teaspoons salt
2 teaspoons celery salt
2 teaspoons cayenne pepper
2 teaspoons freshly ground
white pepper
2 teaspoons onion powder
2 tablespoons garlic powder
2 teaspoons dry mustard
2 teaspoons fennel seed
2 teaspoons paprika
2 teaspoons ground oregano
2 teaspoons ground sage
2 teaspoons ground thyme
2 teaspoons ground coriander
Three 3-pound chickens, halved
1 cup (2 sticks) unsalted butter, clarified

1 cup (2 sticks) well-chilled unsalted butter,
cut into tablespoon-size pieces
3/4 cup chopped toasted pecans
(about 3 ounces)
1 1/2 teaspoons minced fresh parsley
1 teaspoon minced garlic

For sauce: Boil all ingredients in heavy large saucepan until reduced
by half. Strain into heavy medium saucepan.

For chicken
: Preheat oven to 375 degrees F. Prepare barbecue grill
(high heat). Mix salt, celery salt, cayenne, white pepper, onion pow-
der, garlic powder, dry mustard, fennel seeds, paprika, oregano, sage,
thyme, and coriander in large bowl. Pat chicken dry. Dredge in sea-
soning mixture; shake off excess. Brush clarified butter over chicken. Arrange chicken on grill rack and cook 8 minutes per side. transfer to
baking sheet. Bake until springy to touch, 20 minutes.
Meanwhile, bring sauce to boil. Remove from heat and whisk in 2 tablespoons well-chilled butter. Set pan over low heat and whisk in
the remaining well-chilled butter 1 tablespoon at a time, removing
pan from heat briefly if drops of melted butter appear. (If the sauce
breaks down at any time, remove from heat and whisk in 2 table-
spoons cold butter. Mix in the pecans, parsley and garlic. Place
chicken on plates. Pour sauce over. Serves 6.

Featured Archive Recipe:
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