1. What you need (4 servings) :

• 1 chicken, 50 g (2 oz) butter, 1 twig Rosemarie, 1 twig Sage, 3 - 4 juniper twigs
• 1 carrot, 1 onion, 1 stick cellery, 1 glass dry red wine, 1 glass Brodo di Pollo
• 10 almonds, 10 juniper berries, 1 slice wholemeal bread.

How to do it :

• Part the chicken.
• Peel and chop the onion and carrot.
• Wash and chop the cellery.
• Heat the butter in a pan.
• Brown the cicken in the butter together with the onion, carrot, cellery, and the Rosemari, Sage and Juniper twigs.
• Sprinkle with wine and Brodo di Pollo, a little at a time, and cook for 35 - 40 minutes.
• Take the chicken out of the pan and keep warm.
• Sieve the sauce, let get cold and scum the fat.
• BLend the almonds,juniper berries and bread in a mixer.
• Stir the mixture under the sauce together with the creme.
• Warm up the sauce.
• Lay the cicken on a serving dish and cover with the sauce.
• Garnish with juniper twigs.
• Serve together with rice and Zucchini.

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