large frying pan, skillet or cast iron shallow casserole dish
Ingredients
8chicken thighsskin trimmed, bone in
6juniper berrieslightly crushed with the back of a knife
2tablespoonlow fat creme fraiche
1tablespoonfresh tarragon
2tablespoonflour
1tablespoonbutter
1tablespoonoil
50mldry white wine
150mlchicken stock
seasoning
Instructions
Season the flour and dredge the chicken.
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.
Add the stock, wine, juniper and herbs and simmer for about 15 minutes until cooked.
Check the seasoning and stir through the creme fraiche before serving.
Notes
Gently crush the juniper berries with the back of a spoon before adding to the sauce.Avoid eating the berries or remove them before serving as they are for flavouring only and have a strong taste.