Chicken Sauté with Pecans

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


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


  • 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