Chicken and pancetta cooked in beer
Perk up your chicken dinner with a big splash of beer!
1 large onion, peeled and chopped1 tablespoon chopped fresh rosemary4 tablespoons olive oil150g pancetta, chopped8 bone-in, skin-on chicken thighs (about 1kg in total)2 bottles of lager (about 660ml in total)1⁄2 teaspoon vegetable bouillon powderSalt and freshly ground black pepper
Put the onion and rosemary in a large shallow casserole or sauté pan. Add the oil, season the onions with salt and add the pancetta. Fry over a high heat for about 8 minutes or until softened and lightly golden, stirring occasionally.
Add the chicken, skin-side down, and fry for about 8 minutes or until golden brown. Turn and fry for a further 2 minutes.
Pour the beer over the chicken, add the bouillon powder and bring to the boil. Reduce the heat to medium and simmer for 10 minutes (uncovered), stirring occasionally.
Turn the chicken and cook for a further 10 minutes. Turn the chicken once more, season with pepper and cook for a further 15 minutes or until cooked through.
To serve, place 2 chicken thighs on each warm plate and spoon over the sauce.