Name: Pollo alla Birra for Two
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
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

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

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.

Enjoy your meal!