By Ric Spooner
Chicken And Pancetta Cooked In Beer - Pollo Cotto In Birra E Pancetta (Extracted from Gino's Italian Express by Gino D’Acampo)
5 steps
Prep:10minCook:25min
Whenever I cook this chicken recipe it always reminds me of Cecilia, a
wonderful lady I met in Florence. She is a member of Le Cesarine, the network
of home cooks who open their doors to the public. Guests pay to have an
authentic dining experience in a local’s home, and the host shares their recipes
with the aim of keeping traditional Italian cooking alive. I took part in one of
these evenings and cooked this dish for her guests. Serve with roasted
new potatoes
Updated at: Thu, 17 Aug 2023 07:37:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
9
Low
Nutrition per serving
Calories680 kcal (34%)
Total Fat49.5 g (71%)
Carbs12.5 g (5%)
Sugars1.4 g (2%)
Protein31.1 g (62%)
Sodium692.5 mg (35%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 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
Step 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.
Step 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.
Step 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.
Step 5
To serve, place 2 chicken thighs on each warm plate and spoon over the sauce.
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