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Pecan Chicken
Bedfords, Ventura, CA
Bon Appétit April 1988

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

Chicken:
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 powder,
garlic powder, dry mustard, fennel seeds, paprika, oregano, sage, thyme,
and coriander in large bowl. Pat chicken dry. Dredge in seasoning mix-
ture; 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.
 

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