Chicken with Apricots & Brandy

• 125g Apricots, ready to eat
• 4 - 6 Chicken Breasts boned
• 45g Flour & extra for dusting
• 80g Butter
• 60ml Dry White Wine or Cider
• 15 - 30ml Brandy, optional
• 125g Streaky Bacon, chopped
• 125g Mushrooms, sliced
• 125g Onions, skinned & chopped
• 300ml Chicken Stock
• 1 Bay Leaf
• Salt & freshly ground Black Pepper
• 3 Juniper Berries
• 150ml Single Cream
• fresh Parsley or Watercress to garnish

Dust the chicken with a little flour.

Melt half the butter in a heavy frying pan and gently brown the chicken on all sides, then remove to a large casserole.

Add the wine and brandy and bring to the boil, pour over the chicken.

Melt the rest of the butter and fry the bacon, mushrooms and onions slowly, until soft and onion is going brown.

Blend 45g flour with the stock and gradually stir in. Season well and add juniper berries, apricots and bay leaf. Pour this over the chicken, cover and cook in the oven at 160C, Gas 3 for 1 and a half hours.

When the chicken is cooked, remove from the casserole and keep hot.

Remove bay leaf and blend sauce, then add cream, adjust seasoning and reheat without boiling.

To serve plate the chicken and spoon some sauce over each piece.

Garnish with parsley or watercress. Serve remaining sauce separately.

Tips

Dried apricots can be used instead, just soak overnight in cold water

Serve with green vegetable or for a special occasion spiced peach salad