Italian
Chicken with Beer
by Manu Food · 60K subscribers on YouTube
A tasty and easy second course: chicken pieces braised in beer with aromatic vegetables, rosemary, and a touch of lemon. The sauce reduces to a creamy finish.
- Cook
- 50 min
- Difficulty
- easy
Ingredients
11 items- Chicken Legschicken drumsticks
- Birra Biondalight beer, enough to cover the chicken
- Extra Virgin Olive Oilextra virgin olive oil, for frying
- Celerycelery, chopped
- Oniononion, chopped
- Carrotcarrot, chopped
- Rosemaryfresh rosemary
- Flourall-purpose flour, for dusting
- Saltsalt, to taste
- Pepperblack pepper, freshly ground
- Lemonlemon, sliced
Method
- Dust the chicken pieces (drumsticks) lightly with flour.
- Heat extra virgin olive oil in a pan over medium heat.
- Add the floured chicken to the hot oil and brown on all sides.
- Add a mix of chopped celery, onion, and carrot (a classic soffritto).
- Add fresh rosemary and cook for another minute.
- Pour in enough light beer to cover the chicken completely. Reduce the heat to low and cover.
- Cook for about 30 minutes, then season with salt and pepper. Turn the chicken pieces occasionally.
- After 30 minutes, remove the lid and continue cooking uncovered for another 10–20 minutes, until the sauce thickens and becomes creamy (40–50 minutes total).
- Turn off the heat, add a few slices of lemon on top, cover the pan, and let rest for 5 minutes to infuse flavor.
- Serve immediately.
