With some tweaking this could be a five. The recipe as written led to the juniper/shallot topping tasting burned even though I cut the cooking time back by 3 minutes. I'm going to try it again and use a cast iron frying pan I think this will help regulate the heat. Also, I will not add the juniper berries until the very end and instead of butter at the finish I think creme fraiche or thick creme would be more interesting. The chicken was yummy it was just the topping that ended up overcooked. I will post again with my changes.