Chicken and pancetta cooked in beer

Perk up your chicken dinner with a big splash of beer!

Serves 4

Ingredients

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

Method

  • 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.

The recipes are all taken from Gino's new book - click here for more information.