Remove fat and tendons from the meat, season with salt and pepper and add a few thyme leaves. Peel and dice the shallots.

Heat the oil in a pan and sear the chicken breasts on both sides. Add the shallot cubes and fry them as well.

Dissolve the grained vegetable stock in boiling water and use it to deglaze the meat. Add thyme sprigs (save one) and cream and let simmer covered for about 30 minutes at medium temperature.

Mash the juniper berries with the back of a knife. Add to the sauce together with the frozen currants - harvest from summer - and cook uncovered for another 15-20 minutes.

Remove the meat, cut it open and keep it warm.

Pass the sauce through a sieve, bind with a little flour butter if necessary, sprinkle the leaves of the last sprig of thyme over it and heat the meat in it again.

Serve on warmed plates with the desired side dish - here baked potatoes.

* Link to spice mixes: Granulated vegetable broth