The only real problem was I'd never flambed before. So I was caught a bit by surprise when I lit the gin the first time
It turned out fantaaaaaaastic, though we had to do a 2nd pour and lighting of the gin. I consider that making up for the missed juniper berries.
Coq à la Bière
3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cut-up chicken, skin removed
1 tbsp butter
1 1/2 tbsp olive oil
3 tbsp dry gin
3/4 cup chopped celery
3/4 cup chopped peeled carrot
1/2 cup chopped shallots (about 3 medium)
1 (8-ounce) package mushrooms, halved
1 tsp thyme
1 tsp parsley
1 bay leaf
1 cup dark beer
1/4 cup Greek-style yogurt
2 tsp white wine vinegar
Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat skillet over medium heat and add butter and oil. Cook until butter is lightly browned. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.
Add celery, carrot, and shallots to pan; sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms. Place thyme, parsley, and bay leaf on a double layer of cheesecloth (a coffee filter can be used in a pinch). Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan, nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160°.
Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle). Remove from heat; stir in vinegar. Taste and adjust seasoning, if desired. Plate chicken and top each serving with sauce and vegetable mixture.