serves 4 - 6
1/2 cup (100 g) 4 oz dried apricots
4 - 6 chicken breasts, boned
3 tbsp (45 ml) plain flour (All purpose)
1 stick (8 Tbsp)4 oz (100 g) butter
4 tbsp (60 ml) dry white wine or cider
15 - 30 ml (1-2 tbsp) brandy (optional)
125 g (4 oz) streaky bacon, chopped
4 oz (100 g) mushrooms, wiped and sliced
125 g (4 oz) onion, skinned and chopped
1 1/4 cup (300 ml) 1/2 pint chicken stock
salt and freshly ground pepper
3 juniper berries (optional)
1 bay leaf
2/3 cup (150 ml) 1/4 pt fresh single cream
4 - 6 thick round slices of bread
fresh parsley or Watercress (salad cress) to garnish
1. Soak the apricots overnight in cold water.
2. Dust the chicken with a little flour. Melt 40 g (1 1/2 oz) butter in a heavy frying pan and gently brown the chicken on all sides, then remove to a large casserole.
3. Add the wine and brandy to the pan, bring to the boil, then pour over the chicken.
4. Melt 40 g (1 1/2 oz) butter, fry the bacon, mushrooms and onion slowly together until the onion is soft and starting to brown. Blend in 45 ml (3 level tbsp) flour and gradually stir in the stock. Season well, add the juniper berries, drained apricots and bay leaf.
5. Pour the sauce over the chicken, cover and cook in the oven at 160°C (325°F) mark 3 for about 1 1/2 hours, until tender.
6. Meanwhile, fry the bread in remaining butter until crisp and golden. Drain and keep hot.
7. When the chicken is cooked, remove from casserole and keep hot. Remove the bay leaf then rub through a sieve or puree the sauce in a blender. Add the fresh cream, adjust seasoning and reheat gently without boiling.
8. On a serving dish, arrange a chicken breast on each bread crouton and spoon over some sauce. Garnish with parsley or watercress. Serve remaining sauce separately.
26 people have helped to review this recipe. Thankyou!