Beer Chicken

Method

1. Cut the chicken into pieces.
2. In a pan, add a drizzle of extra virgin olive oil and a clove of garlic in its skin.
3. Finely chop the sage and rosemary to make an aromatic mix.
4. When the garlic is golden, add the chicken pieces and brown on all sides for about 10 minutes.
5. Remove the chicken from the pan and set aside on a plate.
6. Add the coarsely chopped onion to the pan, lower the heat and stew for about 10 minutes, adding a glass of water if needed, until soft and translucent.
7. Add the bay leaves. When the water has almost evaporated and the onion is stewed, return the chicken to the pan.
8. Gradually increase the heat, add the rosemary-sage mix, salt, and pepper. Stir well.
9. When the heat is high, pour in all the beer at once. Keep the heat high until it comes to a boil.
10. Let the alcohol evaporate, stirring occasionally.
11. Once boiling, lower the heat, cover with the lid slightly open, and cook for 45 minutes.
12. After 45 minutes, check if the chicken is cooked. Remove the chicken from the pan and keep warm.
13. Reduce the cooking liquid over medium heat for about 5 minutes, until it becomes creamy.
14. Pour the reduced sauce over the chicken and serve.