The original recipe is from the Food Network kitchen, but what follows includes several changes of my own to both the ingredients and the method. The beer matters – use a brown ale or stout for best results.
1/4lbthick cut bacon, cut into 1/2" pieces
4sprigs fresh thyme
2tbsp.packed brown sugar
2tbsp.whole grain mustard
1/2lblittle red potatoes (I like the Little Potato Company Blushing Belles)
8white pearl onions, skinned (see instructions)
2clow sodium chicken stock
1 1/2bottles of beer (12 oz each)
1tbsp.extra virgin olive oil
all purpose flour, for dredging
kosher salt and black pepper
4chicken thighs, bone in, skin on
3tbsp.chopped fresh parsley
Heat a large pot over medium-heat. Add bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Season the chicken with salt and pepper, dredge in the flour and shake off the excess. Add the olive oil to the drippings in the pot. Add the chicken, skin side down, in batches and cook over medium-high heat until golden, 6-7 minutes, the flip to the other side and cook about 1-2 minutes. Set aside.
Reduce the heat to low and add the onions, potatoes, mustard and sugar, sauté about a minute to coat. Add the beer and thyme and stir, then add the chicken. Pour in the chicken stock until the chicken is just barely submerged. Salt and pepper to taste. Bring to a simmer and cook about 15 minutes or until chicken is cooked through.
Fish out and discard the thyme sprigs. Serve topped with bacon and parsley.