2chickens (2½ to 3pounds each), cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
½cup finely chopped onion
½cup finely chopped celery
½teaspoondried thyme, or 2 sprigs fresh
1bottle (3cups) dry red wine
½cup chopped pecans
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 chicken pieces and keep warm. Skim off the fat from the surface of the sauce. Reduce the sauce to about 2cups. Add the cream. Return the chicken pieces to the skillet and bring the sauce to the boil. Add the pecans and serve hot.