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. Prepare the pasta according to the package instructions and set aside.
2. Heat olive oil in a medium saucepan and sauté onion. About halfway through the cooking process, add the oregano and stir well. Sauté onions until clear.
3. Add chicken and brown each side well, sprinkle with pepper, pour in beer, and add capers. If you are using carrots, add them now.
4. Bring the beer to a boil, reduce the heat, and simmer covered for 20 minutes, turning the chicken occasionally.
5. Remove the cover and cook for an additional 10 minutes. Serve immediately over the pasta garnished with Parmesan, parsley, and lemon slices. Serves two.