Chicken With Ale And Juniper Berries Recipes

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CHICKEN WITH ALE AND JUNIPER BERRIES

Make and share this Chicken With Ale and Juniper Berries recipe from Food.com.

Provided by kzbhansen

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Chicken With Ale and Juniper Berries image

Steps:

  • Season the chicken generously with salt and pepper.
  • In a large skillet, melt the 1 tablespoon of uncut butter in the oil.
  • Add the chicken in batches and cook over moderately high heat until browned, about 5 minutes per side; remove to a plate.
  • Reduce the heat to moderate, add the shallots and cook, stirring occasionally, until softened, about 1 minute.
  • Add 1/2 cup of the ale and bring to a boil, scraping up the browned bits from the bottom.
  • Return the chicken to the skillet, cover and simmer for 15 minutes. Turn and baste the chicken with the pan juices, then cover and simmer until cooked through, about 15 minutes longer.
  • Remove the chicken from the skillet and keep warm.
  • Boil the pan juices over high heat until syrupy, about 5 minutes.
  • Reduce the heat to moderate.
  • Add the juniper berries, pink peppercorns and the remaining 2 tablespoons of ale, then whisk in the remaining 3 tablespoons of cold butter, a few pieces at a time. Season with salt and pepper.
  • Remove from the heat.
  • Return the chicken to the skillet and spoon the sauce over it to coat. Serve the chicken on a platter or dinner plates, sprinkled with the parsley.

Nutrition Facts : Calories 1135.4, Fat 83.3, SaturatedFat 27.3, Cholesterol 371, Sodium 323.7, Carbohydrate 4, Fiber 0.1, Protein 85.2

1 (4 lb) broiler-fryer chickens, cut into 8 pieces
salt & freshly ground black pepper
4 tablespoons cold unsalted butter, 3 tablespoons cut into small dice
1 tablespoon vegetable oil
3 shallots, minced
1/2 cup dark beer, plus
2 tablespoons dark beer, such as Maredsous Abbey Ale
1 teaspoon juniper berries, coarsely crushed
1 teaspoon pink peppercorns, coarsely crushed
2 tablespoons finely chopped flat leaf parsley

DUTCH OVEN CHICKEN WITH DARK ALE AND JUNIPER BERRIES

Categories     Soup/Stew     Chicken     Braise     Low Carb     Low Cal     Low Sodium     Dinner     Fall     Winter

Yield 4 people

Number Of Ingredients 11



DUTCH OVEN CHICKEN WITH DARK ALE AND JUNIPER BERRIES image

Steps:

  • Pre-heat oven to 250 Add 2tbsp butter to dutch oven and heat over medium-high until almost smoking Season chicken with Salt and Pepper and place breast-side down into dutch oven Cook for 5 minutes to brown Using spoon flip and brown for another 5 minutes Reserve Chicken Add 1 diced onion and Swiss chard stems (1-2 cups) to the pot Sautee until soft Add Dark Ale , Bay leaf, garlic Sautee 1 minute then place Chicken back in pot Sprinkle crushed Juniper berries over chicken and liquid Sprinkle lemon zest over chicken Cover and place in oven, cook for ~90 minutes When ready place dutch oven on stove Take chicken out and place on cutting board to cool Add tbsp cold butter and the pink peppercorns Cook sauce at medium heat until reduced 50% (~5-10 min) Note: you can add corn starch to help thicken Cut chicken into 8 pieces once cooled and put back into thickened sauce Serve and enjoy!

4 tbsp Butter
Salt & Pepper to Season
1tbsp Pink Peppercorns
1 whole chicken (~5lbs)
Zest of 1/4 lemon
1 cup dark ale (e.g. Afligem Triple)
2 tbsp crushed juniper berries
4 whole garlic cloves, pressed
1 bay Leaf
1 Diced onion
1-2 cups large Swiss Chard Stems - cut into 1-2 inch pieces

CHICKEN WITH GIN AND JUNIPER

I collected this easy recipe for my friend Gene long ago. I personally am not fond of gin, but he is, so I put this recipe in my Wednesday, January 30th, 2002 LJ entry. It appears, from searching online, that I got the recipe from the UK Bafferts Gin Food Recipes website. The gin and juniper could be easily swapped with sherry and some other herb or spice, too, for a completely different taste.

Provided by Julesong

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken With Gin and Juniper image

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pan, melt the butter and brown the chicken fillets. Transfer to ovenproof dish. Do not clean out the pan!
  • In the same pan, cook the onion until soft, stirring occasionally.
  • In a food processor or blender, add all the remaining ingredients and puree.
  • Add pureed mixture to onions in pan, heat through, pour over the browned chicken in the ovenproof dish, and cover.
  • Bake covered in 350 degree F oven for 30 to 40 minutes or until juices run clear.
  • Serve with rice.

Nutrition Facts : Calories 164.5, Fat 6.6, SaturatedFat 3.9, Cholesterol 17, Sodium 171.8, Carbohydrate 10.6, Fiber 0.6, Sugar 6.7, Protein 2.1

1 ounce butter
4 chicken breast fillets
1 medium onion, peeled and diced
1 garlic clove, crushed
1 tablespoon fresh parsley
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 pint chicken stock
1/4 pint red wine
4 tablespoons gin
1 tablespoon juniper berries, lightly crushed

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  • Remove the chicken from the skillet and keep warm. Boil the pan juices over high heat until syrupy, about 5 minutes. Reduce the heat to moderate. Add the juniper berries, pink peppercorns and the remaining 2 tablespoons of ale, then whisk in the remaining 3 tablespoons of cold butter, a few pieces at a time. Season with salt and pepper. Remove from the heat. Return the chicken to the skillet and spoon the sauce over it to coat. Serve the chicken on a platter or dinner plates, sprinkled with the parsley.


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