Pollo Alla Birra For Two Recipes

POLLO ALLA BIRRA FOR TWO

Steps:

• 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. Add onion. 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. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.

POLLO ALLA CACCIATORE

Steps:

• Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
• Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
• Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
• Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.

POLLO ALLA BIRRA FOR TWO

Steps:

• 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. Add onion. 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. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.

POLLO ALLA BIRRA FOR TWO

Steps:

• 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. Add onion. 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. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.

POLLO ALLA BIRRA FOR TWO

Steps:

• 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. Add onion. 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. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.

ROASTED CHICKEN WITH BEER

Steps:

• Arrange a rack in the center of the oven; reheat to 400°.
• Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
• Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
• Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
• Cook, uncovered, for about 15 minutes on top of the stove.
• Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
• Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
• Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
• Remove the chicken to a warm platter, and surround with the vegetables.
• Bring the pan juices to a boil on top of the stove, and cook until reduced by half.
• Carve the chicken at the table, and spoon some of the pan juices on top.