Name: Chicken with Dark Beer (Coq à la Bière)
Ingredients: 3 Tbsp all-purpose flour; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 2 bone-in chicken breast (havled and skinned ); 2 bone-in chicken thighs (skinned ); 2 chicken drumsticks (skinned ); 2 Tbsp butter; 1 Tbsp canola oil; 3 Tbsp dry gin; 3/4 cup celery (chopped ); 3/4 cup carrot (chopped and peeled ); 1/2 cup shallots (chopped (about 3 medium shallots)); 3 juniper berries (crushed ); 1 8oz package mushrooms (havled ); 3 spring fresh flat-leaf parsley; 1 bay leaf; 1 cup dark beer; 1/4 cup whole-milk greek-style yogurt; 2 tsp white wine vinegar; 1 Tbsp fresh falt-leaf parsley (chopped )

Chicken with Dark Beer (Coq à la Bière)

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Course All Recipes, Dinner

Cuisine All, Poultry

Servings

Calories 370 kcal

Ingredients

3 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 bone-in chicken breast havled and skinned
2 bone-in chicken thighs skinned
2 chicken drumsticks skinned
2 Tbsp butter
1 Tbsp canola oil
3 Tbsp dry gin
3/4 cup celery chopped
3/4 cup carrot chopped and peeled
1/2 cup shallots chopped (about 3 medium shallots)
3 juniper berries crushed
1 8oz package mushrooms havled
3 spring fresh flat-leaf parsley
1 bay leaf
1 cup dark beer
1/4 cup whole-milk greek-style yogurt
2 tsp white wine vinegar
1 Tbsp fresh falt-leaf parsley chopped

Instructions

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

Nutrition

Calories: 370kcalCarbohydrates: 15.1gProtein: 30.8gFat: 16gSaturated Fat: 6.6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 103mgSodium: 465mgFiber: 1.4gCalcium: 55mgIron: 2mg

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