main dishes sardinian

Pollo alla Birra

Pollo alla birra with chicken drumsticks browned in olive oil, then braised with lager, rosemary, carrot, celery, and onion.

Dairy-Free Nut-Free
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Prep 10 min
Cook 35 min
Total 45 min
Servings 4
Difficulty Easy

Ingredients

Chicken

Braise

Cooking

Aromatics

Seasoning

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Instructions

  1. Finely chop the onion. Cut the celery and carrot into small dice.

  2. Warm the olive oil in a wide pan with the garlic and rosemary.

  3. Add the chicken drumsticks and brown over high heat for 5 to 6 minutes per side.

  4. Pour in the beer and let the alcohol steam off.

  5. Add the chopped vegetables, cover, and cook over low heat for 20 to 25 minutes, turning the drumsticks from time to time.

  6. Season with salt when the chicken is cooked through. Serve hot with the pan juices and fresh rosemary.

Storage & Meal Prep

Refrigerate for up to 3 days. Reheat covered with a spoon of water or stock.

Variations

  • With Thighs: Use bone-in thighs and cook until the meat is tender near the bone.
  • With White Wine: Replace the beer with dry white wine for a cleaner sauce.
  • With Potatoes: Serve with boiled or roasted potatoes to catch the pan juices.

FAQ

Does the beer taste strong?

No, if you let the alcohol steam off before covering the pan.

Can I use any lager?

Yes. Ichnusa fits the style well, but any straightforward lager works.

Should I remove the skin?

No. Browning the skin first gives the sauce more flavor.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Meat & Poultry
Chicken Thigh (Bone-In, Skin-On)
900 g
Vegetables
Carrots
61 g
Onion (Yellow/White)
110 g
Celery
80 g
Garlic
3 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Rosemary
0.1 g
Liquids
Lager Beer
254 g

Per Serving

683kcalCalories
55gProtein
7gCarbs
45gFat
1gFiber
Sodium
220mg10% DV
Potassium
719mg15% DV
Calcium
48mg4% DV
Iron
2.7mg15% DV
Magnesium
63mg15% DV
Vitamin C
3.8mg4% DV
Vitamin A
242µg27% DV
Vitamin K
21.5µg18% DV
Folate
37µg9% DV
Chicken Thigh (Bone-In, Skin-On)
Lager Beer
Extra Virgin Olive Oil
Carrots
Onion (Yellow/White)
Celery
Fresh Rosemary
Garlic
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, pollo alla birra is a practical pan dish when there is lager in the house and chicken needs more than roasting. I use drumsticks because the bone protects the meat while the beer reduces.

I finely chop the onion, celery, and carrot so they soften into the sauce instead of sitting as large pieces. I warm the oil with garlic and rosemary first, then I brown the chicken hard enough to mark the skin.

I pour in the beer and let the alcohol steam off before I cover the pan. That step matters. If I rush it, the sauce tastes raw.

I cook the drumsticks gently and turn them a few times. At the end I season the pan, spoon the juices over the chicken, and serve it with bread or potatoes.

Part of: Sardinian Table: Real Meals

Related: The Sardinian Kitchen | Mediterranean Protein Guide