Pollo Alla Birra for Two

Name: Pollo Alla Birra for Two
Prep time: 10 min
Cook time: 35 min
Yield: 2
Ingredients: 2 skinless chicken leg quarters; 1 large clove garlic, crushed; 2 tablespoons dried rosemary, divided; 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

⏱️ Ready in 45 min 🥄 Prep 10 min 🔥 Cook 35 min 👥 2 servings 👁️ 2 views

Chicken and beer: so simple, yet, so good. This Italian classic is a perfect lunch or dinner for two. It uses a few ingredients but has a deep, complex flavor. The cornstarch helps create a thick and creamy sauce. Serve with mashed potatoes and a small salad for a complete meal.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 35 min

Serves 2

Difficulty Medium

🛒 Ingredients

2 skinless chicken leg quarters

1 large clove garlic, crushed

2 tablespoons dried rosemary, divided

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

Nutrition Facts

Servings per recipe 2

Serving size 1 serving

Amount per serving

Calories 654

% Daily Value*

Total Fat 35.8g 46%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 250mg 11%

Total Carbohydrate 23.5g 9%

Dietary Fiber 2.5g 9%

Total Sugars 2.4g

Protein 49.5g 99%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper.

Pour beer over top and let rest for at least 30 minutes.

Remove chicken from the marinade and pat dry with paper towels.

Sprinkle cornstarch over the chicken to coat it completely.

Reserve the marinade.

Heat oil in a Dutch oven over medium heat.

Add chicken and brown on all sides, about 3 minutes per side.

Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning.

Saute until onion is tender and translucent, about 5 minutes.

Add remaining marinade and remaining 1 tablespoon rosemary.

Scrape the bottom of the pot to remove any browned bits.