SERVES 4This is a German take on coq au vin.
2 tbsp. vegetable oil
4 whole chicken legs (thigh attached)
Salt and freshly ground black pepper
5 strips bacon, chopped
3 tbsp. flour
10 white mushrooms, cleaned, trimmed, and finely chopped
4 carrots, peeled, trimmed, and coarsely chopped
1 large yellow onion, peeled and chopped
1 rib celery, finely chopped
Leaves from 1/2 bunch parsley, coarsely chopped
4 juniper berries
2 whole cloves
1 bay leaf
24 oz. German wheat beer
1 1/4 cups chicken stock
8 quartered, peeled, boiled waxy potatoes, hot
1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then brown well on both sides, 5–7 minutes per side. Transfer to a medium pot, then pour off fat from skillet. Return skillet to medium heat, add bacon, and cook, stirring, until crisp, 4–5 minutes. Transfer bacon and drippings to pot with chicken.
2. Stir flour, mushrooms, carrots, onions, celery, parsley, juniper, berries, cloves, bay leaf, beer,ctock, paprika,and salt and pepper to taste into pot and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, until chicken is tender, 1 1/2-2 hours. Discard bay leaf. Serve with potatoes.