Chicken with Dark Beer

Ingredients

• 3 tablespoon All purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Chicken breast halves. bone in
• 2 Chicken thighs. bone in
• 2 Chicken drumsticks
• 2 tablespoon Butter
• 1 tablespoon Canola Oil
• 3 tablespoon Dry gin
• 3/4 cup Celery chopped
• 3/4 cup Carrot peeled. chopped
• 1/2 cup Shallot chopped
• 3 Juniper berries crushed
• 1 package Mushrooms halved
• 3 sprigs Thyme
• 3 sprigs Parsley
• 1 Bay leaf
• 1 cup Dark beer
• 1/4 cup Greek-style yogurt
• 2 teaspoon White wine vinegar
• 1 teaspoon Fresh parsley chopped

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; saute 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; saute 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.
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.