Pollo alla Birra for Two

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

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.

2. Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over chicken to coat it completely. Reserve marinade.

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.

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.

Nutrition Facts (per serving)