Chicken With Ale And Juniper Berries Food
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
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
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
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
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- 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.
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