Polla Birra

Ingredients

• 2 medium boneless skinless chicken thighs
• 1 medium onion, small dice
• 12 oz. imported beer (preferably dark)
• 2 tbs olive oil
• 2 tbs capers
• 2 small carrots, thinly sliced (OPTIONAL)
• black pepper (to taste)
• 1 tsp dried oregano
• 1 lemon, thinly sliced
• 12 oz. fettuccine

Directions

1. Cook Pasta: Prepare pasta according to package directions and set aside.
2. Sauté Onion: Heat olive oil in a medium saucepan and sauté onion until softened; halfway through, add oregano and stir. Cook until onions are translucent.
3. Brown Chicken: Add chicken and brown well on both sides. Season with pepper, add beer and capers. (If using carrots, add them now.)
4. Simmer: Bring beer to a boil, reduce heat, cover, and simmer 20 minutes, turning chicken occasionally.
5. Finish: Uncover and cook 10 minutes more.
6. Serve: Serve immediately over pasta, garnished with Parmesan, parsley, and lemon slices.

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