Coq à La Bière (chicken With Beer)

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 bone-in skinless chicken breast halves
• 2 bone-in skinless chicken thighs
• 2 skinless chicken drumsticks
• 2 tablespoons butter
• 1 tablespoon oil
• 3 tablespoons dry gin
• 3/4 cup celery, chopped
• 3/4 cup carrot, peeled and chopped
• 1 cup onion, chopped
• 3 juniper berries, crushed
• 1 (8 ounce) package mushrooms, sliced
• 3 sprigs fresh thyme
• 3 sprigs fresh flat-leaf parsley
• 1 bay leaf
• 1 cup dark beer or 1 cup ale
• 1/4 cup greek yogurt
• 2 teaspoons wine vinegar
• 1 tablespoon fresh flat-leaf parsley, rough chopped (optional)

Recipe

• 1 combine first 3 ingredients and sprinkle evenly over both sides of chicken.
• 2 heat butter and oil in a large deep skillet over medium-high heat. add chicken to pan and sauté 5 minutes on each side or until browned. remove pan from heat.
• 3 pour gin over chicken; return pan to heat. carefully ignite gin with a long match then let flames die down. remove chicken from pan and keep warm.
• 4 add celery, carrot, green onions, and juniper berries to pan and sauté 5 minutes or until vegetables are tender, stirring occasionally. add mushrooms.
• 5 place thyme, parsley, and bay leaf on a double layer of cheesecloth. gather edges of cheesecloth together and tie securely. add cheesecloth bag to pan.
• 6 return chicken to pan, nestling into vegetable mixture. stir in beer and bring to a simmer. cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160f
• 7 discard cheesecloth bag. remove chicken from pan and keep warm. place pan over medium heat and stir in yogurt. cook 1 minute or until thoroughly heated. do not boil, as the yogurt may curdle. remove from heat and stir in vinegar. taste and adjust seasoning, if desired.
• 8 place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates. top each serving with about 3/4 cup vegetable mixture. sprinkle with chopped parsley.