Beer Braised Chicken

It doesn’t taste “beery” and it isn’t alcoholic. Just rich and delicious.

1 whole chicken, cut into pieces or combination of parts equaling about 4 lbs
1 head of garlic, peeled but not smashed or chopped
1 or 2 bayleaves
2 – 3 Tablespoons juniper berries, lightly bruised
sprigs of rosemary and thyme
1 cup beer, darker preferred
Salt and Pepper to taste

Preheat oven to 400F or simmer on stovetop
Take chicken parts, season with S&P, put in a large baking pan or heavy dutch oven.
Add garlic cloves, bay leaves, juniper berries, rosemary and thyme.
Then pour a cup or so of beer all around. Any kind of beer works. I used Fosters because I could get it in a single can but I would bet a boch would kick ass.

Place in the oven or bring to a boil and then turn to a simmer on the stovetop, uncovered, for around 40 minutes or until the chicken is done and beer cooked down to a sticky sauce. Be sure to flip the chicken a couple of times while cooking so it gets nicely coated in the sauce.