Bourbon-Pecan Chicken

• 1 chicken, about 3 pounds
• 1/2 cup bourbon
• 1 1/2 teaspoons dried thyme, crumbled
• 2 to 3 pinches cayenne (optional)
• 3 shallots, peeled and thinly sliced
• 1/4 cup vegetable oil
• Salt and freshly ground black pepper to taste
• 1/2 cup whole pecan halves
• 1 cup heavy cream

1. Cut the chicken into six serving pieces.
2. Rinse and pat them dry, then lay them into a 9-by-13-inch glass baking dish in a single layer.
3. In a glass measuring cup, whisk together the bourbon, thyme, cayenne, shallots and oil, then add about a half teaspoon of salt and generous grinds of fresh pepper.
4. Pour the mixture over the chicken.
5. Let stand at room temperature for two hours.
6. Heat the oven to 375 degrees.
7. Bake the chicken for 35 to 45 minutes, until it's cooked to your taste.
8. It will not be really brown.
9. Remove the pan from the oven and let it stand a few minutes to cool slightly.
10. Drain the cooking juices into a small saucepan.
11. Add the pecans (what they lose in crispness, they'll make up in flavor) and cook over high heat until the liquid is reduced by half.
12. Whisk in the heavy cream and continue cooking over high heat until the sauce is thickened.
13. To serve, arrange the chicken on a platter or individual serving plates and spoon the sauce over.

chicken, bourbon, thyme, cayenne, shallots, vegetable oil, salt, pecan halves, heavy cream

Taken from cooking.nytimes.com/recipes/6558 (may not work)