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Overhead shot of pollo alla birra in a Dutch oven, golden chicken thighs in a glossy amber sauce with rosemary.

Pollo alla Birra: Italian Beer-Braised Chicken Thighs

Bone-in chicken thighs seared, then braised in lager with a soffritto base until the sauce turns glossy and the meat is tender.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 369
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 bone-in, skin-on chicken thighs (about 220 g each, 900 g total)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly cracked
  • 2 tbsp all-purpose flour for dredging
  • 1 tbsp olive oil
For the braise
  • 50 g pancetta, diced
  • 1 yellow onion, diced medium (150 g)
  • 1 carrot, diced small (70 g)
  • 1 celery stalk, diced (50 g)
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 330 ml lager beer (1 bottle/can); light, not hoppy
  • 250 ml chicken broth
  • 1 fresh rosemary sprig left whole
  • 1 bay leaf
  • 1 tbsp butter, cold cubed
  • 2 tbsp fresh parsley, chopped for finishing

Method
 

Sear the chicken
  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Dredge lightly in flour, shaking off the excess.
  2. Heat the olive oil in a 28 cm / 11-inch Dutch oven over medium-high heat. Sear the thighs skin side down for 5 to 6 minutes until deep golden, then flip and sear the other side for 3 minutes. Transfer to a plate.
Build the braise
  1. Add the pancetta to the same pot and cook for 2 to 3 minutes until it releases its fat and turns lightly crisp.
  2. Add the onion, carrot, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent.
  3. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
  4. Pour in the beer, scraping up the browned bits from the bottom of the pot. Let it bubble uncovered for 2 to 3 minutes, this cooks off the raw, yeasty edge before the broth goes in.
  5. Add the chicken broth, rosemary sprig, and bay leaf. Nestle the chicken thighs back into the pot, skin side up, so they sit partly submerged in the liquid.
  6. Bring to a gentle simmer, then reduce the heat to low, cover partially, and cook for 35 to 40 minutes, until an instant-read thermometer inserted into the thickest thigh reads 165 F / 74 C and the meat feels tender when pressed.
Finish and serve
  1. Transfer the chicken to a plate and tent with foil. Raise the heat to medium-high and simmer the sauce uncovered for 8 to 10 minutes, until it reduces by about a third and coats the back of a spoon.
  2. Remove the rosemary sprig and bay leaf. Swirl in the cold butter off the heat until the sauce turns glossy.
  3. Return the chicken to the pot to warm through, spoon the sauce over the top, and scatter with chopped parsley before serving.

Notes

  • Use a light lager, not a dark stout, for the cleanest flavor.
  • Let the sauce reduce until it coats a spoon, that's the visual cue for readiness.
  • Keep the rosemary sprig whole so you can fish it out later.
  • Bone-in thighs need the full 35 to 40 minutes, boneless will cook faster.