Name: Pollo alla Birra for Two
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Skinless chicken leg quarters - 2; Dried rosemary, divided - 2 tablespoons; Garlic, crushed - 1 large clove; Salt and freshly ground pepper to taste - 1 large clove; Beer - 1 cup; Cornstarch - 3 tablespoons; Olive oil - 3 tablespoons; Yellow onion, halved and cut into 1/4-inch-thick slices - 1 medium

Ingredients for - Pollo alla Birra for Two

1. Skinless chicken leg quarters 2

2. Dried rosemary, divided 2 tablespoons

3. Garlic, crushed 1 large clove

4. Salt and freshly ground pepper to taste 1 large clove

5. Beer 1 cup

6. Cornstarch 3 tablespoons

7. Olive oil 3 tablespoons

8. Yellow onion, halved and cut into 1/4-inch-thick slices 1 medium

How to cook deliciously - Pollo alla Birra for Two

1 . Stage

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.

2 . Stage

Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over chicken to coat it completely. Reserve marinade.

3 . Stage

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.

4 . Stage

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.