Chicken with Dark Beer

By jenknoll

Calories: 370 (0.0% from fat)
Fat: 16g (sat 6.6g,mono 5g,poly 3g)
Protein: 30.8g
Carbohydrate: 15.1g
Fiber: 1.4g
Cholesterol: 103mg
Iron: 2mg
Sodium: 465mg
Calcium: 55mg

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

1. 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; 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.

2. 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.)

3. 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.