Ingredients
- 3 tablespoon all-purpose flour
- 2 tablespoon bone-in chicken breast halves, skinned
- 2 tablespoon bone-in chicken thighs, skinned
- 2 tablespoon chicken drumsticks, skinned
- 2 tablespoon butter
- 1 tablespoon canola oil
- 3 tablespoon dry gin
- 3 tablespoon juniper berries, crushed
- 1 tablespoon (8-ounce) package mushrooms, halved
- 3 sprig fresh thyme
- 3 sprig fresh flat-leaf parsley
- 1 sprig bay leaf
- 1 cup dark beer
- 2 teaspoon white wine vinegar
- 1 tablespoon chopped fresh flat-leaf parsley
Preparation
Baking Directions:
Combine first three ingredients; sprinkle evenly over both sides of chicken.
Heat butter and oil in a large deep skillet over medium-high heat.
Add chicken to pan; sauté 5 minutes on each side or until browned.
Remove pan from heat.
Pour gin into one side of pan; return pan to heat.
Ignite gin with a long match; let flames die down.
Remove chicken from pan; keep warm.
Add celery, carrot, shallots, and juniper berries to pan; sauté 5 minutes or until vegetables are tender, stirring occasionally.
Add mushrooms.
Place thyme, parsley, and bay leaf on a double layer of cheesecloth.
Gather edges of cheesecloth together; tie securely.
Add cheesecloth bag to pan.
Return chicken to pan, nestling into vegetable mixture.
Stir in beer; bring to a simmer.
Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160°.
(Breasts may cook more quickly.
Check them after 35 minutes, and remove them when they’re done; keep warm.)
Discard cheesecloth bag.
Remove chicken from pan; keep warm.
Place pan over medium heat; stir in yogurt.
Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle).
Remove from heat; stir in vinegar.
Taste and adjust seasoning, if desired.
Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture.
Sprinkle with chopped parsley.
Tips:
Calories: 370; Fat: 16g (sat 6.6g, mono 5g, poly 3g); Protein: 30.8g; Carb: 15.1g; Fiber: 1.4g; Chol: 103mg; Iron: 2mg; Sodium: 465mg; Calc: 55mg
