4 large onions, thinly sliced
100g smoked pancetta or smoked bacon, chopped small
500ml pale lager
3 rosemary sprigs, plus extra to garnish
salt and pepper
Heat a dry nonstick frying pan with a splash of oil and cook the chicken, skin side down, until golden brown.
Turn the chicken over and slightly colour the base but not cooking through just yet. Remove from the pan and put aside.
Add the onions and pancetta or bacon to the pan and very gently cook until the onions melt down then and 4 tablespoons of the lager.
Cook over medium heat for 4-5 minutes until the fat from the pancetta has melted.
Add the chicken pieces back to the pan. Season with salt and pepper and pour over the remaining lager.
Add the rosemary and sage, and cook over medium heat for 30 minutes.
Transfer to the serving platter and garnish with extra rosemary leaves.
Enjoy x
Recipe courtesy of Stephs_Food_diary
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