Chicken with Dark Beer (Coq à la Bière)

Ingredients

• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 2  chicken thighs bone-in
• 2 tablespoons butter 
• 1 tablespoon canola oil 
• 0.8 cup carrots peeled chopped
• 0.8 cup celery chopped
• 2  chicken breast halves bone-in
• 2  skin-on chicken drumsticks 
• 1 cup beer dark
• 3 tablespoons flour all-purpose
• 1 tablespoon parsley fresh chopped
• 3 sprigs parsley fresh
• 3 sprigs thyme sprigs fresh
• 3 tablespoons hendrick's gin dry
• 3  juniper berries crushed
• 8 ounce mushrooms halved
• 0.5 teaspoon salt 
• 0.5 cup shallots chopped ( 3 medium)
• 0.3 cup greek yogurt greek-style
• 2 teaspoons citrus champagne vinegar 

Equipment

• frying pan
• kitchen thermometer
• cheesecloth

Directions

1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken.
2. Heat butter and oil in a large deep skillet over medium-high heat.
3. Add chicken to pan; saut 5 minutes on each side or until browned.
4. Remove pan from heat.
5. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down.
6. Remove chicken from pan; keep warm.
7. Add celery, carrot, shallots, and juniper berries to pan; saut 5 minutes or until vegetables are tender, stirring occasionally.
8. Add mushrooms.
9. Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
10. 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 16
11. (Breasts may cook more quickly. Check them after 35 minutes, and remove them when they're done; keep warm.)
12. Discard cheesecloth bag.
13. Remove chicken from pan; keep warm.
14. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle).
15. Remove from heat; stir in vinegar. Taste and adjust seasoning, if desired.
16. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture.
17. Sprinkle with chopped parsley.