Best Dutch Oven Chicken With Dark Ale And Juniper Berries Recipes

CHICKEN WITH ALE AND JUNIPER BERRIES

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.

COUNTRY ROASTED CHICKEN

Steps:

• Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.