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1
Combine first 3 ingredients and sprinkle evenly over both sides of chicken.
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2
Heat butter and oil in a large deep skillet over medium-high heat.
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3
Add chicken to pan and saute 5 minutes on each side or until browned.
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4
Remove pan from heat.
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5
Pour gin over chicken; return pan to heat.
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6
Carefully ignite gin with a long match then let flames die down.
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7
Remove chicken from pan and keep warm.
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8
Add celery, carrot, green onions, and juniper berries to pan and saute 5 minutes or until vegetables are tender, stirring occasionally.
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9
Add mushrooms.
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10
Place thyme, parsley, and bay leaf on a double layer of cheesecloth.
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11
Gather edges of cheesecloth together and tie securely.
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12
Add cheesecloth bag to pan.
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13
Return chicken to pan, nestling into vegetable mixture.
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14
Stir in beer and bring to a simmer.
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15
Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160F
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16
Discard cheesecloth bag.
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17
Remove chicken from pan and keep warm.
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18
Place pan over medium heat and stir in yogurt.
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19
Cook 1 minute or until thoroughly heated.
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20
Do not boil, as the yogurt may curdle.
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21
Remove from heat and stir in vinegar.
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22
Taste and adjust seasoning, if desired.
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23
Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates.
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24
Top each serving with about 3/4 cup vegetable mixture.
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25
Sprinkle with chopped parsley.
