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Pollo alla Birra for Two
Pollo alla Birra for Two
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Beer and rosemary-infused chicken with rich and aromatic sauce for two.
Ingredients:
  • 2 skinless chicken leg quarters
  • 2 tablespoons dried rosemary, divided
  • 1 large clove garlic, crushed
  • salt and freshly ground pepper to taste
  • 1 cup beer
  • 3 tablespoons cornstarch
  • 3 tablespoons olive oil
  • 1 medium yellow onion, halved and cut into 1/4-inch-thick slices
Instructions:
  • In a large bowl, mix together chicken, 1 tablespoon of fragrant rosemary, garlic, salt, and pepper. Pour a refreshing beer over the ingredients. Cover and let it marinate in the fridge for at least 30 minutes.
  • Pat dry the marinated chicken with paper towels, then coat it completely with cornstarch. Set aside the marinade for later use.
  • In a Dutch oven over medium heat, heat oil until shimmering. Add chicken and sear until golden on all sides, around 3 minutes per side. Stir in onion and cook until soft and see-through, about 5 minutes, then add garlic from the marinade to prevent burning.
  • Pour the remaining flavorful marinade into the pot. Bring it to a lively boil, delicately scraping all the delicious browned bits off the bottom with a trusty wooden spoon. Stir in the remaining fragrant tablespoon of rosemary. Lower the heat and let it simmer until the sauce has thickened, and the chicken is perfectly cooked through, approximately 15 minutes. Serve the dish piping hot and enjoy every bite!

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