Title: Chicken with Pecans
Categories: Entree Poultry Chicken Nut Southern
Yield: 4 Servings

1		3-lb. chicken, cut up
4	tb	Butter
2	tb	Oil
1	c	Chicken stock, fresh or
		Canned
1/2	c	White port or 1/4 cup lemon
		Juice
		Salt
		Fresh ground black pepper
1/3	c	Heavy cream
1	c	Choppen pecans or walnuts
2	tb	Chopped fresh parsley or
		Other fresh herb (optional)

Dry the chicken so it will brown nicely. Heat 2 tablespoons of the butter and the oil together in a large heavy frying pan or casserole until sizzling hot. Brown the chicken, skin side first, then turn and brown teh other side. Add the chicken stock and port, season with salt and pepper, and bring to the boil. Turn down to a simmer, cover, and cook over medium heat without boiling until the chicken is tender, about 30 minutes.

Remove the chicken to a platter. Skim fat off the liquid left in the pan and boil until reduced by half. Stir in the cream. Saute the chopped nuts in the remaining 2 tablespoons of butter in a small pan. Add to the sauce. Taste for seasoning, add parsley, and spoon over the chicken.

This is a fabulous dish to make when you're having company over for dinner. It looks so elegant for such a simple dish, and everyone will think you slaved for hours cooking it. It is even better made the day ahead and reheated in the microwave or oven. It also freezes well. DUPREE, Nathalie New Southern Cooking Alfred A. Knopf, Inc. New York

Submitted by John Hartman Indianapolis, IN

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