Pollo alla Birra (Beer-Braised Chicken with Onions and Herbs)

Pollo alla Birra (Beer-Braised Chicken with Onions and Herbs) ingredients

• 3 lbs bone-in, skin-on chicken thighs and drumsticks
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced
• 2 tbsp tomato paste
• 12 oz lager or amber ale beer
• 1 cup chicken broth
• 2 fresh rosemary sprigs
• 2 bay leaves
• 3 tbsp fresh parsley, chopped

Watch how to make Pollo alla Birra (Beer-Braised Chicken with Onions and Herbs)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pollo alla Birra (Beer-Braised Chicken with Onions and Herbs)

1. Pat the 3 lbs chicken pieces thoroughly dry with paper towels. Season them generously with 1.5 tsp salt and 1 tsp black pepper, then lightly dredge in 2 tbsp all-purpose flour, shaking off excess.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken in batches, skin-side down first, for 6-8 minutes per side until deeply golden brown and crispy. Remove chicken and set aside.
3. Reduce heat to medium. Add 2 large thinly sliced yellow onions, 2 sliced carrots, and 2 sliced celery stalks to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
4. Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for another 2 minutes until fragrant and the tomato paste darkens slightly.
5. Pour in 12 oz lager or amber ale beer, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the beer simmer and reduce by about one-third for 3-4 minutes.
6. Add 1 cup chicken broth, 2 fresh rosemary sprigs, and 2 bay leaves to the pot. Bring the liquid to a gentle simmer.
7. Return the seared chicken pieces to the Dutch oven, nestling them into the vegetables and liquid. Ensure the chicken is mostly submerged.
8. Cover the pot tightly, reduce the heat to low, and braise for 45-60 minutes, or until the chicken is fork-tender and reaches an internal temperature of 165°F.
9. Remove the chicken from the pot and set aside. Remove and discard the rosemary sprigs and bay leaves. If the sauce is too thin, increase the heat to medium and simmer uncovered for 5-10 minutes until it reaches your desired consistency.
10. Return the chicken to the sauce to warm through. Garnish with 3 tbsp fresh chopped parsley before serving directly from the pot with polenta or crusty bread.

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