Preheat the oven to 475º. Cube the bacon into lardons. Season the chicken legs with salt and pepper. Crush the juniper berries with the blade of a heavy knife. Place the chicken legs, the lardons, the seasonings and the beer in a oven-proof and flame-proof casserole. Cook in the oven for 20 mn, turn the chicken legs over, reduce the oven temperature to 350º and cook for another 20 min. The chicken will be dark brown and the garlic soft. Remove the chicken and keep warm. Squeeze the garlic out of its skin, mix into the casserole with the remaining liquid and reduce over medium-high heat. Spoon the caramelized jus over the chicken and serve with buttered noodles or steamed potatoes.

Serves 4