Chicken With Gin And Juniper Recipes
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
PHEASANT BRAISED IN GIN AND JUNIPER
Make and share this Pheasant Braised in Gin and Juniper recipe from Food.com.
Provided by Iowahorse
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Season the pheasant with salt and pepper and truss to help maintain its shape.
- Completely wrap the bird with the pork fat, tying with twine if necessary.
- In a heavy bottomed casserole, sear the bird until golden brown on all sides.
- Remove the pheasant and pour off the fat.
- Add the oil and shallots and saute until just beginning to color.
- Add the juniper, bay leaves, liquids and pheasant, cover the casserole and simmer for 35 to 45 minutes or until bird is tender (check at leg joint).
- Remove the pheasant to a serving platter, discard fat wrap and keep warm.
- Strain braising liquid, discarding solids and skim off fat.
- Reduce mixture quickly over high heat to a light sauce consistency.
- Off heat, whisk in the parsley and butter and season with salt and pepper.
- Carve pheasant into serving pieces, and ladle with sauce and serve immediately.
Nutrition Facts : Calories 1209, Fat 50.9, SaturatedFat 12.6, Cholesterol 284, Sodium 179.3, Carbohydrate 14.5, Fiber 0.2, Sugar 1.2, Protein 92.6
JUNIPER LIME GIN AND TONIC
Creative gin and tonic recipe for an after-work moment.
Provided by Epicureo
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Stir ice cubes in a glass and drain any water that accumulates. Add gin and juniper berries.
- Twist lime peel to release lime essence into the glass. Add tonic water and stir. Garnish with the lime peel.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 16.4 g, Fiber 0.2 g, Sodium 25.4 mg, Sugar 16.2 g
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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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- Trim chicken of any excess fat. Season generously with salt and pepper. Heat oil and butter in a large, lidded sauté pan over medium-high flame. Working in batches, brown chicken on both sides until golden, about 3 or 4 minutes per side. Transfer to a plate.
- Reduce heat to medium and add onion. Cook, stirring almost constantly, until just softened, about 2 minutes. Add garlic and cook, stirring constantly, for 45 seconds.
- Return chicken to pan along with any juices, reduce heat to low and cook, covered, until chicken is cooked through, 25 to 30 minutes. Turn the chicken about halfway through and baste with pan juices. (Use an instant read thermometer to make sure the chicken is cooked to at least 165ºF.)
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- Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.
- Add celery, carrot, shallots, and juniper berries to pan; sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms. Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan, nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160°. (Breasts may cook more quickly. Check them after 35 minutes, and remove them when they're done; keep warm.)
- Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle). Remove from heat; stir in vinegar. Taste and adjust seasoning, if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley.
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- Trim fat from venison. Sprinkle salt and pepper over venison. Heat oil in a large nonstick skillet over medium-high heat. Add venison, and cook 15 minutes or until a meat thermometer registers 140° (medium-rare), browning venison on all sides. Remove venison from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel.
- Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite with a long match. Add stock to skillet; bring to a boil. Spoon sauce on individual plates. Cut venison into 1/8-inch-thick slices, and arrange slices on top of sauce.
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