This Chicken & Pancetta Cooked in Beer (Pollo cotto in birra e pancetta) recipe is one of Gino D’Acampo’s ultimate family dishes. Simmered gently in lager with rosemary, onions, and pancetta, it’s rich, hearty, and full of rustic Italian flavour. The beer infuses the chicken with a malty depth, while the pancetta adds irresistible smokiness. It’s a true crowd-pleaser, perfect for a family dinner where everyone gathers around the table.
Ingredients (Serves 8)
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1 large onion, peeled and chopped
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1 tablespoon chopped fresh rosemary
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4 tablespoons olive oil
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150g pancetta, chopped
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8 bone-in, skin-on chicken thighs (about 1kg total)
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2 bottles lager (about 660ml total)
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½ teaspoon vegetable bouillon powder
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Salt and freshly ground black pepper
Instructions for Chicken & Pancetta Cooked in Beer
- Heat the oil in a large, shallow casserole or sauté pan. Add the onion, rosemary, and pancetta, season lightly with salt, and fry on a high heat, stirring occasionally, until the onion softens and everything is lightly golden (about 8 minutes).
- Place the chicken thighs in the pan, skin-side down, and cook for 8 minutes until the skin is browned and crispy. Turn the thighs over and cook for a further 2 minutes.
- Pour in the beer, add the bouillon powder, and bring to the boil. Reduce the heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
- Turn the chicken and continue to cook for another 10 minutes. Turn the chicken once more, season generously with black pepper, and cook for a further 15 minutes until the chicken is cooked through and the sauce has thickened.
- Serve two chicken thighs per person, spooning the rich beer and pancetta sauce over the top.
Enjoy Gino D’Acampo’s Chicken & Pancetta Cooked in Beer, a rustic Italian family favourite!
Hungry for more recipes? Check out Gino’s Italian Family Adventure!