Best Chicken With Guinness And Juniper Berries Recipes
FREE RANGE ROASTED CHICKEN WITH JUNIPER AND HERB
I offer this recipe as a fantastic way to roast a chicken. I highly recommend that you purchase a free range chicken. I adapted this recipe from a wonderful Italian Cookbook titled "The Villa Table", by Lorenza De' Medici. If it is still in print, I definitely recommend it for a very comprehensive and refined collection of great Italian recipes. The combination of herbs and flavors in this dish are surprisingly mellow. Your kitchen will have the most glorious aroma while the chicken slowly roasts to perfection. This is no "Slouch" of a chicken,.....I assure you!
Provided by Garrison Wayne @TheOrganizedChef
Categories Chicken
Number Of Ingredients 10
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.
STICKY GUINNESS CHICKEN
Want some finger lickin' good sticky chicken? This Guinness Chicken has your name on it! Chicken thighs are first seared light brown then cooked in an easy to make sticky sauce made with your favorite Irish beer. It's my newest favorite chicken recipe!
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 7
Steps:
- Add the Guinness, ketchup, honey, balsamic, Dijon, and garlic to a small pot and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes, or until it starts to thicken.
- While the sauce is simmering, start the chicken. Heat the oil in a large frying pan over medium-high heat. Add the chicken to the pan and brown it on both sides, about 10 minutes total. Drain the fat from the pan.
- Pour the slightly thickened Guinness sauce over the chicken and continue to cook the chicken, uncovered, turning it over a few times so the sauce coats both sides, for about 15-20 minutes, or until the sauce reduces and is thick and sticky.
Nutrition Facts : ServingSize 2 chicken thighs with sauce, Calories 396 kcal, Carbohydrate 27 g, Protein 44 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 215 mg, Sodium 367 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 6 g
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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