Heat the olive oil in a deep pan and add the bacon. Cook until browned for about 5 minutes. Remove the bacon with a slotted spoon and put aside. Season the chicken with salt and pepper and dredge in the flour, shaking off the excess. Brown the chicken thighs in 2 batches until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 2 minutes more. Add the beer, carrots, shallots, potatoes, wholegrain mustard, sugar, thyme, chicken stock pot and 1 cup of water to the pot and stir, making sure the chicken is fully submerged. Put the bacon back into the pan and simmer until the chicken is cooked through for about 35 minutes. Discard the thyme and stir in the parsley before serving

Serves 3

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