Chicken With Gin and Juniper

I collected this easy recipe for my friend Gene long ago. I personally am not fond of gin, but he is, so I put this recipe in my Wednesday, January 30th, 2002 LJ entry. It appears, from searching online, that I got the recipe from the UK Bafferts Gin Food Recipes website. The gin and juniper could be easily swapped with sherry and some other herb or spice, too, for a completely different taste.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  ounce butter
• 4  chicken breast fillets
• 1  medium onion, peeled and diced
• 1  garlic clove, crushed
• 1  tablespoon fresh parsley
• 1  tablespoon honey
• 1  tablespoon Dijon mustard
• 1⁄2 pint  chicken stock
• 1⁄4 pint red wine
• 4  tablespoons  gin
• 1  tablespoon  juniper berries, lightly crushed

Directions

1. Preheat oven to 350 degrees F.
2. In a large pan, melt the butter and brown the chicken fillets. Transfer to ovenproof dish. Do not clean out the pan!
3. In the same pan, cook the onion until soft, stirring occasionally.
4. In a food processor or blender, add all the remaining ingredients and puree.
5. Add pureed mixture to onions in pan, heat through, pour over the browned chicken in the ovenproof dish, and cover.
6. Bake covered in 350 degree F oven for 30 to 40 minutes or until juices run clear.
7. Serve with rice.