Pollo alla birra skewers

Pollo alla birra skewers

Chicken with beer

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

For as long as I can remember, Mum has made this dish, but slow-cooked it and served it with a creamy polenta. I decided to create my own take on it by reducing the sauce to get a sticky marinade for the chicken skewers. Serve with polenta chips and it makes a great bar-style snack.

Ingredients

Quantity Ingredient
8 x 150g boneless, skinless chicken thighs
60ml extra-virgin olive oil
2 onions, finely diced
2 garlic cloves, finely chopped
40g sage, chopped
375ml pale ale
squeeze lemon juice
2 tablespoons brown sugar

Method

  1. Cut the chicken thigh fillets into 2 cm cubes, and line them up on 16 skewers.
  2. Heat 2 tablespoons of the olive oil in a saucepan. Add the onion, garlic and sage, season with salt and pepper, then cook over a low–medium heat until they are lightly caramelised, about 5 minutes.
  3. Pour in the beer to deglaze the pan, and add a squeeze of lemon juice. Slowly reduce the mix to create a sticky sauce. Cook off over a low heat for another 5 minutes, then add the sugar and cook for a further 10 minutes, or until it has reduced by half.
  4. Meanwhile, as the sauce is reducing, heat a chargrill pan over a high heat. Coat the chicken skewers in the remaining oil and season. Cook the chicken on the pan for 3 minutes on each side, or until cooked through.
  5. Add the skewers to the pan with the sauce, give them a quick toss, then plate the skewers up and pour the remaining sauce over the top.
  6. Serve immediately.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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