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Ingredients
- 1/4pound slab or thick-cut bacon, cut into 1/2-inch pieces
- 8skinless, boneless chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 1tablespoon extra-virgin olive oil
- 1(12-ounce) bottle beer (preferably brown ale)
- 1cup frozen pearl onions, thawed
- 1/2pound small red-skinned new potatoes, halved
- 2tablespoons whole-grain mustard
- 2tablespoons packed dark brown sugar
- 4sprigs fresh thyme
- 3tablespoons chopped fresh parsley
Details
Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from foodnetwork.com
Preparation
Step 1
Heat a large pot over medium-high heat. Add the 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 and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
Per serving: Calories 543; Fat 28 g (Saturated 8 g); Cholesterol 118 mg; Sodium 450 mg; Carbohydrate 33 g; Fiber 2 g; Protein 34 g
Photograph by Antonis Achilleos
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