Dutch Oven Chicken With Dark Ale And Juniper Berries

• 4 tbsp Butter
• Salt & Pepper to Season
• 1tbsp Pink Peppercorns
• 1 whole chicken (~5lbs)
• Zest of 1/4 lemon
• 1 cup dark ale (e.g. Afligem Triple)
• 2 tbsp crushed juniper berries
• 4 whole garlic cloves, pressed
• 1 bay Leaf
• 1 Diced onion
• 1-2 cups large Swiss Chard Stems - cut into 1-2 inch pieces

1. Pre-heat oven to 250
2. Add 2tbsp butter to dutch oven and heat over medium-high until almost smoking
3. Season chicken with Salt and Pepper and place breast-side down into dutch oven
4. Cook for 5 minutes to brown
5. Using spoon flip and brown for another 5 minutes
6. Reserve Chicken
7. Add 1 diced onion and Swiss chard stems (1-2 cups) to the pot
8. Sautee until soft
9. Add Dark Ale , Bay leaf, garlic
10. Sautee 1 minute then place Chicken back in pot
11. Sprinkle crushed Juniper berries over chicken and liquid
12. Sprinkle lemon zest over chicken
13. Cover and place in oven, cook for ~90 minutes
14. When ready place dutch oven on stove
15. Take chicken out and place on cutting board to cool
16. Add tbsp cold butter and the pink peppercorns
17. Cook sauce at medium heat until reduced 50% (~5-10 min)
18. Note: you can add corn starch to help thicken
19. Cut chicken into 8 pieces once cooled and put back into thickened sauce
20. Serve and enjoy!

butter, salt, peppercorns, chicken, lemon, dark ale, juniper berries, garlic, bay leaf, onion, chard stems

Taken from www.epicurious.com/recipes/member/views/dutch-oven-chicken-with-dark-ale-and-juniper-berries-51446601 (may not work)