Best Chicken With Guinness And Juniper Berries Recipes

Chicken With Gin and Juniper image

Provided by Julesong

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

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

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

Chicken With Ale and Juniper Berries image

Provided by kzbhansen

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

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

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

Free Range Roasted Chicken with Juniper and Herb image

Provided by Garrison Wayne @TheOrganizedChef

Categories Chicken

Number Of Ingredients 10

4-5 pound(s) free range chicken
1 tablespoon(s) rosemary, fresh, chopped fine
5-6 large fresh sage leaves, chopped fine
2 tablespoon(s) dried juniper berries, crushed with mortar and pestle
2 large garlic cloves, finely minced
1 1/4 teaspoon(s) kosher salt
1/2 teaspoon(s) coarse ground pepper
6 tablespoon(s) olive oil
1 large lemon, halved or quartered
1/2 cup(s) dry white wine

Steps:

Wash chicken and pat dry with paper towels.
Mix rosemary, sage, juniper berries, salt, pepper, and garlic in a small bowl.
Use 2-3 Tablespoons of olive oil to coat both the inside and the outside of the chicken. Use 1/2 of the herb mix to season the inside of the chicken and the remaining half to season the outside of chicken.
Place the lemon pieces inside the chicken cavity. Use kitchen twine to tie the chicken legs and the wings in place.
Pour the remaining olive oil in a roasting pan or iron skillet and place the chicken on top breast up.
Bake in a 350 degree oven for 1 1/2 - 1 3/4 hours. Turn and baste every 10 minutes or so after the first half hour.
When done, remove from oven and keep warm until you serve sliced or quartered.
Separate the fat from the drippings. reduce the drippings and deglaze pan with 1/2 cup dry white wine. Spoon over chicken pieces to serve.