Beer and rosemary do triple duty in this pollo all birra chicken dish for two, acting as a marinade, a cooking liquid, and a deeply flavored sauce.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
654 Calories
Recipe Instructions
Step 1
Combine chicken, 1 tablespoon rosemary, garlic, salt, and pepper in a large bowl; pour beer over top. Cover and marinate in the refrigerator for at least 30 minutes.
Step 2
Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over chicken to coat it completely. Reserve marinade.
Step 3
Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Sauté until onion is tender and translucent, about 5 minutes.
Step 4
Pour remaining marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in remaining 1 tablespoon rosemary. Lower the heat and simmer until sauce has reduced and thickened and chicken is no longer pink inside, about 15 minutes. Serve hot.
Ingredients
3 tablespoons cornstarch
3 tablespoons olive oil
1 cup beer
1 large clove garlic, crushed
salt and freshly ground pepper to taste
2 skinless chicken leg quarters
2 tablespoons dried rosemary, divided
1 medium yellow onion, halved and cut into 1/4-inch-thick slices
