Anytime I find a recipe for chicken that makes me think—hey, I haven’t cooked chicken that way yet…I’m on it. Bill says this is some of the tastiest chicken that he’s ever had…we all loved it. So I had to share…
- 1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 1 tablespoon extra-virgin olive oil
- 1 (12-ounce) bottle beer (preferably brown ale)
- 1 cup frozen pearl onions, thawed
- 1/2 pound small red-skinned new potatoes, halved
- 2 tablespoons whole-grain mustard
- 2 tablespoons packed dark brown sugar
- 4 sprigs fresh thyme
- 3 tablespoons chopped fresh parsley
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.