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Recipe of the Month Archive

Juniper's Featured Recipe of the month June 2004

Lemon, Herb and Maple Marinated Breast of Grain Fed Chicken served with lemon spaetzle, kenya beans and a crème fraîche-maple reduction

Serves 6

Three full chicken breasts, cut in half, trimmed of all fat.

for the marinade:

1 cups olive oil 2 Tbsp. lemon juice
1 lemon, thinly sliced 1 Tbsp. garlic, thinly sliced
1 Tbsp. shallots, minced 1 Tbsp. black peppercorns
1/2 cups herbs, parsley, chives, thyme, chopped.
Combine all the ingredients; marinate the chicken for 2-3 hours. The chicken may be either grilled or pan roasted.

for the sauce:

4 cups chicken stock, reduced to 1 cup 2 Tbsp. bourbon
2 Tbsp. maple syrup 1/2 cup crème fraîche
1 Tbsp. black pepper salt to taste
In a sauce pan combine the reduced chicken stock, bourbon and maple syrup; warm. Whisk in the crème fraîche, pepper and salt.

for the spaetzle:

1 cup all purpose flour 1 egg
8 - 12 Tbsp. milk zest of 1 lemon
1 tsp. salt 1/4 tsp. pepper
1 tsp. lemon juice

Combine the flour, lemon zest, salt and pepper in a mixer bowl; set aside. Combine the liquid ingredients,lightly beating to combine. With the mixer running, slowly pour in the liquid ingredients; beat the hell out of the mixture. Let stand for one hour.

Bring a large pot of salted water to a boil; push the spaetzle dough through a coarse grater. When the dough floats to the surface,its done. In make served out of the pot, or chilled, drained and sauté to order.

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