Name: Chicken Sauté with Pecans
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: ½ cup finely chopped onion; Freshly ground pepper to taste; 4 tablespoons butter; 2 chickens (2½ to 3 pounds each), cut into serving pieces; Salt to taste, if desired; 2 whole cloves; 1 bottle (3 cups) dry red wine; ½ teaspoon dried thyme, or 2 sprigs fresh; ¼ teaspoon grated nutmeg; ½ cup finely chopped celery; 1 bay leaf; ½ cup heavy cream; ½ cup chopped pecans

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 chickens (2½ to 3 pounds each), cut into serving pieces
Salt to taste, if desired
Freshly ground pepper

Americas
United States
Dinner
Gluten-free

Method

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 30 minutes, or until the chicken is tender.
Remove the

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