- 500 GRAM CHICKEN BREAST
- 2 CLOVES GARLIC, chopped
- 1 ONION, chopped
- 3 SLICES BREAD, cubed
- 1 EGG
- 1/2 CUP MILK
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- 1 CHICKEN, in pieces
- 1 ONION, chopped
- 3 CARROTS, chopped
- 10 JUNIPER BERRIES
- 1/2 CUP VINEGAR
- 1/2 CUP MARSALA
- 4 TBSP OLIVE OIL
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Fry the onions and garlic for 5 minutes in oil. Bring
water to the boil and simmer the chicken 20 minutes. Cut it in cubes.
Puree the chicken in a food processor together with the onion, garlic,
milk, bread, egg and pepper and salt to taste. Form 20 small balls and
fry them in hot oil.
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Mix the vinegar with
the Marsala, the olive oil, the juniper berries, the onion and the carrots
and pepper and salt to taste and marinate the chicken three hours in
this mixture. Dry the chicken and fry it until brown on all sides. Put
it in an oven dish and add the marinade. Bake the chicken half an hour
at 190 degrees Celsius in the oven.
Reduce the marinade and pour this over the chicken before serving.
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