Chicken With Ale and Juniper Berries

Recipe by kzbhansen

This sounds really good, I found this on the internet and decided to post here too.

Top Review by NcMysteryShopper

This was a different dish. The sauce was great...until I added the Juniper Berries. The beer and butter is wonderful together! The Juniper berries were so strong every bite was like a shot of gin. The chef has since adjusted the amount of berries used in this recipe and I bet the dish is now worthy of five stars. Also, add the berries at the very end so they are warmed and not cooked in the sauce. I will make this one again with the new amounts. Thanks Karen!

Ingredients Nutrition

  • 1 (4 lb) broiler-fryer chickens, cut into 8 pieces
  • salt & freshly ground black pepper
  • 4 tablespoons cold unsalted butter, 3 tablespoons cut into small dice
  • 1 tablespoon vegetable oil
  • 3 shallots, minced
  • 12 cup dark beer, plus
  • 2 tablespoons dark beer, such as Maredsous Abbey Ale
  • 1 teaspoon juniper berries, coarsely crushed
  • 1 teaspoon pink peppercorns, coarsely crushed
  • 2 tablespoons finely chopped flat leaf parsley


  1. Season the chicken generously with salt and pepper.
  2. In a large skillet, melt the 1 tablespoon of uncut butter in the oil.
  3. Add the chicken in batches and cook over moderately high heat until browned, about 5 minutes per side; remove to a plate.
  4. Reduce the heat to moderate, add the shallots and cook, stirring occasionally, until softened, about 1 minute.
  5. Add 1/2 cup of the ale and bring to a boil, scraping up the browned bits from the bottom.
  6. 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.
  7. Remove the chicken from the skillet and keep warm.
  8. Boil the pan juices over high heat until syrupy, about 5 minutes.
  9. Reduce the heat to moderate.
  10. 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.
  11. Remove from the heat.
  12. 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.

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