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POLLO ALLA BIRRA - CHICKEN IN BEER SAUCE
This recipe was first developed in northern Italy, where beer was more popular and more easily available. It made its way down to the south, at refined venues first. My maternal nonna was employed as a chef for rich families vacationing in our southern towns. She learned this recipe from them and began making it for us as well, her family. It immediately became a hit!
POLLO ALLA BIRRA - CHICKEN IN BEER SAUCE
Ingredients:
1 whole chicken, cleaned and cut in 4 -6 pieces, depending on size of chicken
4 tbsp olive oil, plus more if needed
1/3 cup flour, more if needed
2 large carrots, cleaned and cut into chunks
1 large stalk celery, cleaned and cut into chunks
1 medium onion, cleaned and sliced
2 cloves garlic, chopped
1 sprig rosemary
2 bottles beer, clear and crisp
Salt and pepper to taste
Directions:
Pour olive oil in a shallow saucepan big enough to accommodate the chicken pieces in one layer.
Place the flour in a shallow bowl and coat each chicken piece well on all sides.
Heat the oil on a medium flame.
Add the chicken and allow it to brown on both sides while carefully moving it around so it doesn’t stick.
Remove chicken and set aside.
Add the carrots, celery, onion, garlic, rosemary, salt and pepper to the pan.
Add a little more olive oil if needed. Sauté for 2 minutes or until vegetables are wilted.
Add chicken back to the pan.
Cover with beer and allow to come to a boil over medium heat.
When beer comes to a boil, reduce heat to low and cover pan with lid.
Slow cook chicken for about an hour, stirring occasionally.
Liquid should be mostly evaporated but there should be still enough left for the sauce.
Remove chicken pieces carefully and place them on broiler pan.
Broil chicken for about 5 minutes to allow skin to crisp.
While chicken is broiling, quickly blend cooking liquid and vegetables (removing rosemary sprig first) into a smooth sauce.
You can use either a blender, a food processor or immersion blender to do that.
Adjust seasonings.
Place chicken on serving platter.
Spoon sauce over chicken (or on the side) and serve.
TIPS:
Make sure to use a clear (light colored) beer, like a lager. If you use any other type, you will end up with a bitter sauce.
Feel free to cut up the whole chicken in more than 4 -6 pieces. Just adjust cooking time accordingly since smaller pieces cook faster.
The chicken is delicious just out of the pan. I prefer a little color for presentation reasons. That’s why I brown it under the broiler for a few minutes. You can skip the broiling step if you wish.