Pollo alla Birra
Ingredients
2 skinless chicken leg quarters
1 large clove garlic, crushed
2 tablespoons dried rosemary, divided in half
salt, to taste
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
Directions
Place the chicken, garlic, salt, pepper, and 1 tablespoon of the rosemary in a large bowl and gently combine.
Pour the beer over the top of the chicken and allow it to marinate for 30 minutes.
Remove the chicken from the beer and pat dry. Reserve the marinade.
Cover the chicken completely with the cornstarch.
In a dutch oven on the stove-top over medium heat, heat the oil.
Add the chicken and brown on all sides, about 3 minutes per side.
Add the onion to the dutch oven.
Remove the garlic from the marinade and add it to the dutch oven, adding a little of the marinade as well to help keep the garlic from burning.
Sauté until the onion is translucent and tender, about 5 minutes.
Once the onion is tender, add the rest of the marinade and the remaining tablespoon of rosemary. Scrape the bottom of the Dutch oven to incorporate the fond (browned bits).
Lower the heat and let the mixture simmer until it has reduced and thickened and the chicken is no longer pink inside, for about 15 minutes.
