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.
- 1/4 lb thick cut bacon, cut into 1/2" pieces
- 4 sprigs fresh thyme
- 2 tbsp. packed brown sugar
- 2 tbsp. whole grain mustard
- 1/2 lb little red potatoes (I like the Little Potato Company Blushing Belles)
- 8 white pearl onions, skinned (see instructions)
- 2 c low sodium chicken stock
- 1 1/2 bottles of beer (12 oz each)
- 1 tbsp. extra virgin olive oil
- all purpose flour, for dredging
- kosher salt and black pepper
- 4 chicken thighs, bone in, skin on
- 3 tbsp. 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.