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Chicken with Tarragon and Juniper Berries

Chicken thighs cooked in a pan with wine, creme fraiche, tarragon, stock and juniper berries for a great supper dish.
• 8 chicken thighs
• 6 juniper berries lightly crushed (use back of a spoon and crush before adding to the sauce)
• 2 tablespoon creme fraiche (substitute Greek yoghurt or sour cream)
• 1 tablespoon fresh tarragon
• 2 tablespoon flour
• 1 tablespoon butter
• 1 tablespoon oil
• 50 ml dry white wine
• 150 ml chicken stock
• seasoning
1. Season the flour and dredge the chicken.
2. Heat the oil and butter in a large shallow pan and put the chicken skin down for about 5 minutes until the skin is nicely browned then turn over.
3. Add the stock, wine, juniper and herbs and simmer for about 15 minutes or until fully cooked.
4. Stir through the creme fraiche before serving.
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