RECIPE: Poulet Geneviere (Chicken w/Gin) :-)

[Nancy Bulinski]

Late, but as promised, from the Chicago Tribune 2/27/92

3 - 4 pounds chicken breasts, boned
1/2 cup butter (1 stick)
1/2 cup gin, warmed in a pan
3 tblespoons juniper berries, cracked and put through a sieve
1/2 teaspoon minced garlic
1 teaspoon meat glaze, optional
1/2 teaspoon (heaping) tomato paste
1/4 cup flour
1 3/4 cups chicken stock or broth
1 cup whipping cream
3 tablespoons freshly grated Parmesan cheese

- heat oven to 350 degrees. cut chicekn breasts in half. Cook over
low heat, until lightly browned; remove from heat. Ignite the warmed
gin and pour it over the chicken. When flames subside, remove chicken from
pan and allow to cool slightly until safe to handle, then remove the skin and
place the chicken breasts in a flat baking dish.

- Melt remaining butter in pan over low heat. Add crushed juniper berries
and garlic and cook 5 minutes. Add meat glaze, tomatoe paste and flour and mix
to a smooth paste with a wire wisk. Add chicken stock all at once and cook and
stir for about 5 minutes. Little by little, add cream, stirring until complete
ly combined.

- Pour the sauce over the chicken and bake in the hot oven for 25 minutes.
Sprinkle with grated cheese and brown under the broiler.

Preparation time: 30 minutes
Cooking time: 45 minutes
Yield: 6 servings

[bruce bowser]

Yes. I guess this is in reference to only Genevieve Genever brand Gin.

[Umberto]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Bruce]

Jebus isn't a typical Australian. He's a lower socio-economic scrub
dweller who collects grudges against society and develops kook
theories out of frustration.