Tanqueray No Ten Gin Chicken

While sipping a Gin & Tonic one summer evening, I mused about how to bring the light citrusy and Gin flavor onto a plate. I studied the list of botanicals distillers use to make Gin. The variety of herbs, fruits, and spices used is vast. One ingredient though is the epitome of Gin – the juniper berry, it is the base of most classic Gins.
I chose Tanqueray Nº Ten because of its additional citrusy flavor. Tanqueray Nº TEN, named after the stills of its origin, is small-batch gin crafted using fresh citrus fruits. An exquisite citrus burst in every sip, best enjoyed with premium tonic water.

 

The recipe is kindly supported by Diageo, Switzerland. The brand Tanqueray Nº Ten and the bottle image are trademarks of Diageo Plc

 

Ingredients
4
chicken breast
 
seasoning for chicken meat
1
onion
1
clove of garlic
15
dried juniper berries
2 dl
white wine
2 dl
cream
 
fresh tarragon
 
salt
 

fresh ground white pepper
4 cl
Tanqueray No Ten Gin
1
lime
 
butter and reapseed oil
Preparation

  1. Cut the chicken breasts into fillets about one centimeter thick and lightly season the slices on both sides. Keep the slices of each breast together – looks nicer when plating later.

  2. Finely chop the onion and garlic clove and sauté in a pan. Cook until the onions turn translucent and deglaze with the white wine. Add the juniper berries. Simmer on a gentle heat until the liquid is almost reduced.

  3. Sieve the reduction and pour it back into the pan. Set aside the sieved juniper berries for decoration.

  4. Fry, the chicken breast fillets in a little rapeseed oil for a short while, and then cook over low heat until cooked.

  5. Add a butter flake to the sauce reduction and stir until the butter melted. Then add the cream and the plucked tarragon leaves. Pour in the Tanqueray No Ten Gin and bring to a boil again. Season the sauce to taste with salt and white pepper and gin.

  6. To serve: Spoon some sauce on preheated plates, layer the fillets of chicken breasts on the sauce.

  7. Drizzle some more sauce over the meat, place some of the juniper berries set aside before, and fresh tarragon leaves and a quarter slice of lime.

  8. Serve with white rice or linguine.