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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 lb bacon |
8 boneless skinless chicken thighs (i used chicken breasts) |
1 tablespoon extra virgin olive oil |
12 ounces dark beer (i used guiness) |
1 cup frozen pearl onions |
1/2 lb baby red potato, sliced in half |
2 tablespoons whole grain mustard |
2 tablespoons dark brown sugar, packed |
4 sprigs fresh thyme |
3 tablespoons chopped fresh parsley |
kosher salt and pepper |
flour (for dredging) |
Directions:
1. Heat a large pot over med high heat.
2. Add bacon (slab or thick, cut into 1/2 inch pieces) and cook until browned, about 5 minutes.
3. Remove with a slotted spoon and transfer to a paper lined plate.
4. Season the chicken with salt and pepper and dredge in flour, shake off excess.
5. Add olive oil to the dripppings in the pot.
6. Add the chicken in batches and cook over med high heat until browned on all sides (you should cook thighs the recommended 6 to 7 minutes then flip and cook the other side 1 or 2 minutes.) the chicken breast cooked much quicker, I was done after approx 5 minutes.
7. After the chicken is all cooked add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water, making sure the chicken is fully submerged.
8. Simmer until potatoes and chicken are cooked through (approx 15 minutes.).
9. Discard thyme and stir in the bacon and parsley.
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