My F&W
quick save (...)
Chicken with Ale and Juniper Berries
© Mirjam Bleeker

Chicken with Ale and Juniper Berries

  • SERVINGS: 6 very small servings

The complex flavors of abbey and abbey–style ales, such as the Maredsous dark abbey ale, enhance sauces and stews when used as an ingredient or poured alongside. In Belgium these ales are often referred to as "the Burgundies of the North" and treated with the utmost respect.

Plus: More Chicken Recipes and Tips

  1. One 4-pound chicken, cut into 8 pieces
  2. Salt and freshly ground pepper
  3. 4 tablespoons cold unsalted butter, 3 tablespoons cut into small dice
  4. 1 tablespoon vegetable oil
  5. 3 shallots, minced
  6. 1/2 cup plus 2 tablespoons dark ale, such as Maredsous Abbey Ale
  7. 1 1/2 tablespoons juniper berries, coarsely crushed
  8. 1 teaspoon pink peppercorns, coarsely crushed
  9. 2 tablespoons finely chopped flat-leaf parsley
  1. 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.
  2. 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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.