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Meat, Northern, Eastern and Western France

Juniper chicken with potatoes

Juniper chicken with potatoes is a braised dish from northern France, serves 4, ready in 70 minutes, medium difficulty, about €3.10 per person. The trick is crushing the juniper berries to release their aroma and stirring in the cream off the heat so it doesn't curdle.

Tonight we're heading north with a juniper chicken, braised in cream, that smells of berries and woodsmoke.

Juniper chicken with potatoes
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.10
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This chicken simmers for a long while in a creamy sauce dotted with crushed juniper berries, thyme, and a splash of flambéed spirit. The result surprises with its woody, almost forest-like scent, balanced by the softness of the cream and the tender potatoes cooked right in the same juices. It's a hearty dish, warming without feeling heavy.

This is a Sunday or winter weeknight recipe, the kind you let simmer while you get on with something else. Kids generally like it fine, since the alcohol cooks off and the juniper flavor stays mild once the cream goes in. Mon Chou suggests this northern French dish for the days you want dinner to fill the whole house with a good smell.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Pantry

  • Juniper berriesoften in the pantry 10
  • Juniper spirit or gin 4 cl
  • Chicken brothoften in the pantry 25 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Shallots 2
  • Potatoes 900 g
  • Thyme 2 sprigs

Dairy

  • Thick heavy cream 15 cl
  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Brown the chicken thighs in the butter in a Dutch oven, skin side first, then set them aside. 10 min

    Salt after browning, salt draws out moisture and stops the meat from browning properly.

  2. Cook the sliced onions and shallots in the same pot, then put the chicken back in. 5 min

    The browned bits stuck to the bottom of the pot are precious, don't throw them away.

  3. Pour in the juniper spirit, flambé carefully, then add the crushed berries, thyme, and broth.

    Turn off the hood fan and the heat before flambéing, then turn the heat back on.

  4. Cover and let it simmer gently with the potatoes cut into pieces. 35 min

    Go easy on the salt, the juniper berries already season the sauce a lot.

  5. Stir in the cream at the end of cooking and let it thicken for a few minutes before serving. 5 min

    Add the cream off the heat to keep it from curdling.

Our tips to get it right

  • Pick chicken thighs with the skin on, it protects the meat while browning and adds flavor to the sauce.
  • Cut the potatoes into even pieces so they all cook through at the same time in the braise.
  • Taste the sauce before adding more salt at the end, the juniper berries and broth already bring a lot of character.

The variations

  • Swap the juniper spirit for whisky or brandy if you don't have any, the aroma changes but the method stays the same.
  • For a meatless version, use button mushrooms and carrots instead of chicken, keeping the same sauce.
  • To save time, skip the flambé step and simply pour the juniper spirit into the pot, the dish will still taste great.

What to serve it with

  • A sharply dressed green salad
  • Crusty bread for the sauce
  • A glass of northern French blond beer

Storage

Juniper chicken keeps 2 to 3 days in the fridge in a sealed container. It freezes well, ideally without the potatoes, for up to 2 months. Reheat gently in a saucepan or skillet so the cream doesn't split.

Questions about this dish

Can you use dried juniper berries instead of fresh ones?

Yes, the juniper berries sold at most grocery stores are already dried, that's the usual form. Crush them well before adding so they release their full aroma into the sauce.

Can this dish be made ahead?

Yes, you can cook the chicken and potatoes the day before, then reheat gently and stir in the cream only right before serving. The flavor actually rounds out after a night in the fridge.

Does it freeze well once the cream is added?

Cream doesn't freeze perfectly, it can separate slightly when thawed. It's better to freeze the chicken and potatoes without the cream, and add fresh cream when reheating.

Will kids notice the alcohol from the juniper spirit?

No, most of the alcohol burns off during the flambé and the long simmer that follows. What's left is mainly the berry flavor, which stays mild once the cream is stirred in.

How long does it take to make a juniper chicken with potatoes?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a juniper chicken with potatoes?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a juniper chicken with potatoes cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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