Shelli’s Quarantine Cooking Beer-Braised Chicken
¼ pound thick-cut bacon, cut into ½ inch pieces
8 skinless, boneless chicken thighs
All purpose flour for dredging
1 tablespoon olive oil
2 12-ounce bottles of your favorite dark beer
Whole diced sweet onion
½ pound small red-skinned potatoes halved or one large Idaho cut up
2 tablespoons whole-grain mustard
2 tablespoons dark brown sugar
4 sprigs fresh thyme
Heat a deep, big-ass cast iron roasting pan and pam it up.
Add cut up bacon and cook for 5 minutes.
Season chicken with salt and pepper & dredge in flour.
Add olive oil to the bacon drippings, then add the chicken, browning well on each side.
Add the beer,onions, potatoes, mustard, sugar, thyme, and stir so the chickie is fully submerged.
If needed, add one cup of water.
Simmer and about 15 minutes or til liquid is reduced.
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