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all-purpose salt freshly ground black pepper chicken chicken chicken butter canola oil gin celery peeled carrot shallots berries mushrooms thyme parsley bay leaf dark beer whole milk white wine vinegar parsley
Viewed: 35 - Published at: 6 years agoIngredients
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 bone-in chicken breast halves, skinned
- 2 bone-in chicken thighs, skinned
- 2 chicken drumsticks, skinned
- 2 tablespoons butter
- 1 tablespoon canola oil
- 3 tablespoons dry gin
- 3/4 cup chopped celery
- 3/4 cup chopped peeled carrot
- 1/2 cup chopped shallots (about 3 medium)
- 3 juniper berries, crushed
- 1 (8-ounce) package mushrooms, halved
- 3 sprigs fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 1 cup dark beer
- 1/4 cup whole-milk Greek-style yogurt
- 2 teaspoons white wine vinegar
- 1 tablespoon chopped fresh flat-leaf parsley
Method
- Combine first 3 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; saute 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; saute 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.
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