Ingredients
| 3 tbsp. | all-purpose flour | | 1/2 tsp. | salt | | 1/4 tsp. | freshly ground black pepper | | 2 | bone-in chicken breast halves, skinned | | 2 | bone-in chicken thighs, skinned | | 2 | chicken drumsticks, skinned | | 2 tbsp. | butter | | 1 tbsp. | canola oil | | 3 tbsp. | dry gin | | 3/4 cup | chopped celery | | 3/4 cup | chopped peeled carrot | | 1/2 cup | chopped shallots (about 3 medium) | | 3 | juniper berries, crushed | | 1 | pkg. mushrooms, halved | | 3 sprigs | fresh thyme | | 3 sprigs | fresh flat-leaf parsley | | 1 | bay leaf | | 1 cup | dark beer | | 1/4 cup | whole-milk Greek-style yogurt | | 2 tsp. | white wine vinegar | | 1 tbsp. | chopped fresh flat-leaf parsley |
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Instructions
1. 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.
2. 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.)
3. 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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