Beer Braised Chicken

Since I am a Food Network Magazine subscriber and the magazine arrive at my house every now and then, I sometimes decide to try the recipes that intrigue me.


(If you do not have the magazine and would like to cook this, here's the link to the recipe.)


And so I ended up having to go to the liqueur store to purchase beer....or should I say stout in this case ?....and guess what .....since you cannot buy just 1 bottle, I ended up having 5 extra ones to just have sitting around in the house, just because they make you buy that 6-pack.


Anyone wants a beer ? It's not sitting quietly in the fridge waiting to be consumed one day.
As far as the outcome goes, I can say it was good and it has a different flavor to it, just because it is not the regular type of cooked chicken I personally am used to.
Good, nevertheless.
Give it a try.

Ingredients

• 1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces (I used salami)
  
• 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

Directions

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 (well...you adapt to your liking),

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