Chicken Thighs in Beer

By Valarie

Mary Ann Esposito

Ingredients

• 1/2 cup King Arthur all-purpose flour
• Salt
• Black pepper
• 6 boneless chicken thighs (about 1 1/4 pounds)
• 2 tablespoons Filippo Berio Olive Oil for Sautéing & Grilling
• 1 large clove garlic
• 2 sprigs of rosemary
• 2 bay leaves
• 1 1/2 cups beer (one 12 ounce bottle, preferably Peroni)

Details

Servings 4
Adapted from ciaoitalia.com

Preparation

Step 1

Directions

Place flour, salt and pepper in a bag. Add chicken and coat well.

Heat the olive oil in a large sauté pan. When sizzling, add 1 sprig of rosemary and the chicken. Brown the chicken.

While browning, mince the garlic and remaining rosemary (needles only).  Add to the chicken along with the bay leaves and continue cooking for a few minutes. Turn chicken and brown the other side.

Add the beer, bring to boil and lower the heat. Cover and cook on low for 10-12 minutes or until fork tender.

Arrange the chicken on a deep platter and pour the sauce over the top.  Serve immediately.  Or plate individually and pass the sauce on the side.