Chicken Simmered in Beer (Emeril Lagasse) Recipe

Directions:

1. Lightly season the chicken on both sides with Essence.
2. In a large braising pan, heat the oil and melt the butter over medium-high heat. Add the chicken to the pan and cook until browned, 4 to 5 minutes per side.
3. Make a bouquet garni: In the center of a 6-inch square piece of cheesecloth, place the bay leaf, thyme, parsley sprigs and juniper berries. Draw up the sides to form a pouch and secure with kitchen twine. Set aside.
4. Sprinkle the flour over the chicken, turn and cook for 1 minute. Add the mushrooms, shallots and garlic, and cook, stirring, until soft, about 2 minutes. Add the gin and cook until almost evaporated. Add the beer and bouquet garni, and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is tender, 45 to 50 minutes.
5. Discard the bouquet garni and add the creme fraiche.
6. Stir to incorporate and simmer until warmed through (do not boil). Adjust the seasoning, to taste and sprinkle with the parsley.
7. Place the rice in the center of 4 large plates and top each with 2 pieces of chicken. Spoon the sauce over the top and serve immediately with French bread on the side.
8. Essence (Emeril's Creole Seasoning):
9. 2 1/2 tablespoons paprika
10. 2 tablespoons salt
11. 2 tablespoons garlic powder
12. 1 tablespoon black pepper
13. 1 tablespoon onion powder
14. 1 tablespoon cayenne pepper
15. 1 tablespoon dried leaf oregano
16. 1 tablespoon dried thyme
17. Combine all ingredients thoroughly and store in an airtight jar or container.
18. Yield: about 2/3 cup
19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.