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Gino's delicious one pot chicken

We're making our final visit to the Island of Sardinia. This week Gino's taking us for a spin in his classic Ferrari, before heading back to Villa D'Acampo to cook up a delicious one pot chicken cooked in Sardinian beer, the ideal family feast for those cold autumn nights! 

Gino’s Chicken Cooked In Beer 

Pollo Cotto In Birra 

Serves: 4


1 large onion, peeled and chopped

1 tbsp chopped fresh rosemary

4 tbsp olive oil

150g pancetta, chopped

8 bone-in, skin on, chicken thighs (about 1 kg in total)

2 bottles of lager (about 660ml in total)

½ tsp vegetable bouillon powder

Salt and freshly ground black pepper


1.  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.

2.  Add the chicken, skin side down, and fry for about 8 minutes, or until golden brown. Turn and fry for a further 2 minutes.

3.  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.

4. 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.

5.  To serve, place 2 chicken thighs on each warm plate and spoon over the sauce. 

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Weekdays 10am-12:30pm