Chicken with Ale and Juniper Berries
Elevate dinnertime with this rustic and aromatic dish: Chicken with Ale and Juniper Berries. Succulent bone-in, skin-on chicken thighs are seared to golden perfection before simmering in a deeply flavorful sauce made with earthy juniper berries, malty ale, and fragrant fresh thyme. The bold yet balanced flavors are further enriched with garlic, onions, and a touch of butter, creating a luxurious sauce that perfectly coats the tender chicken. This one-pot wonder is ideal for cozy evenings and pairs beautifully with creamy mashed potatoes or crusty bread to soak up every drop of the rich, savory sauce. Ready in just over an hour, this recipe offers comfort food with a gourmet twist. Perfect for fans of hearty, aromatic meals, its unique combination of ale and juniper makes it a true standout.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 10 pieces juniper berries
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 cup ale (brown or amber)
- 1 cup chicken stock
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons plain flour
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
Instructions
Begin by seasoning the chicken thighs with the salt and black pepper. Lightly dust each thigh with the flour, shaking off any excess.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear them for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and crushed juniper berries to the skillet, stirring for 1 minute until fragrant.
Pour in the ale and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the ale simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, thyme sprigs, and bay leaves to the skillet. Stir to combine the flavors.
Return the seared chicken thighs to the skillet, skin side up. Reduce the heat to low, cover, and let the chicken simmer gently for 30-35 minutes, or until cooked through and tender.
Remove the chicken thighs and bay leaves from the skillet. Turn up the heat to medium-high and let the sauce simmer and reduce for another 5-7 minutes until slightly thickened.
Serve the chicken thighs with the rich ale and juniper berry sauce spooned over the top. Pair this dish with creamy mashed potatoes or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2402 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
