Chicken With Gin And Juniper Recipes

CHICKEN WITH GIN AND JUNIPER

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.

PHEASANT BRAISED IN GIN AND JUNIPER

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.