Chicken With Guinness And Juniper Berries Recipes

STICKY GUINNESS CHICKEN

Steps:

• Add the Guinness, ketchup, honey, balsamic, Dijon, and garlic to a small pot and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes, or until it starts to thicken.
• While the sauce is simmering, start the chicken. Heat the oil in a large frying pan over medium-high heat. Add the chicken to the pan and brown it on both sides, about 10 minutes total. Drain the fat from the pan.
• Pour the slightly thickened Guinness sauce over the chicken and continue to cook the chicken, uncovered, turning it over a few times so the sauce coats both sides, for about 15-20 minutes, or until the sauce reduces and is thick and sticky.

CHICKEN WITH GUINNESS AND JUNIPER BERRIES

Steps:

• - Season chicken with salt and pepper. - In large skillet, melt 1 tbs butter with oil. Add chicken in batches, cooking on moderate high heat, turning on both sides. Remove chicken when browned. - Add shallots to pan when chicken removed and cook 1 minute. Add ½ cup Guinness, and stir bottom of pan to loosen drippings. - Return chicken to pan and let simmer 15 minutes. Baste and continue to simmer additional 15 minutes. - Remove chicken, but keep warm. - Reduce pan sauce until syrupy. - Add remaining butter, berries, pepper corn, and Guinness. Spoon over served chicken. Garnish with parsley.

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.

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.