Dutch Oven Chicken With Dark Ale And Juniper Berries Recipes

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COUNTRY ROASTED CHICKEN



Country Roasted Chicken image

This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. -Judy Page, Edenville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

1 broiler/fryer chicken (3 pounds)
1/2 teaspoon dried thyme
2 teaspoons salt, divided
1 large onion, cut into eighths
2 celery ribs with leaves, cut into 4-inch pieces
4 fresh parsley sprigs
8 small red potatoes
1/4 cup chicken broth
Chopped parsley, optional

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.

Nutrition Facts : Calories 525 calories, Fat 25g fat (7g saturated fat), Cholesterol 157mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 52g protein.

CHICKEN WITH ALE AND JUNIPER BERRIES



Chicken With Ale and Juniper Berries image

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

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

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