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Scandinavian chicken with rosemary and juniper
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4 Waitrose Fresh British Free Range Chicken Breast Fillets, scored
2 tbsp fresh rosemary, finely chopped
16 Bart Juniper Berries, ground
1 tbsp olive oil
1 tsp cornflour
200ml Waitrose Half Fat Crème Fraîche
200ml hot vegetable or chicken stock
Brown basmati and wild rice, and salad leaves, to serve
1. Preheat the oven to 160°C, gas mark 3. Place the chicken in a roasting tin and sprinkle with the rosemary and juniper berries. Season lightly, drizzle over the olive oil and cook for 20 minutes.
2. When the 20 minutes is almost up, mix together the cornflour and the crème fraîche then carefully stir in the hot stock. Pour the mixture over the chicken breasts then return to the oven for a further 15 minutes, making sure the chicken is cooked through, the juices run clear and there is no pink meat.
3. Serve with a little brown basmati and wild rice and a simple green salad on the side.
Typical values per serving:
with rice and salad
This recipe was first published in July 2011.