Quick, Easy & Delicious Beer Braised Chicken

In today’s hustling and bustling world, time is precious. One of the most important things that tends to fall to the wayside for convenience sake is food, especially dinner. Whether you have a family to cook for or you want to make a tasty and impressive dish for friends, this Beer Braised Chicken recipe is sure to be a hit.
What you’ll need:

• 1/4 Lb. bacon cut into small pieces, thick-cut works the best
• 8 (or about 2 1/2Lbs.) boneless & skinless chicken thighs
• About 1 Cup All Purpose Flour (for dredging the chicken)
• 1Tbs Olive Oil (Or your preferred cooking oil)
• 1 12oz bottle of beer, the darker the better
• 1 cup of chopped onion
• About 1/2 Lb potatoes
• 2 Tablespoons packed dark brown sugar
• 2 Tablespoons whole-grain mustard
• 4 sprigs of thyme
• 3 tablespoons freshly chopped parsley

Start by heating up a large pot, stock pots work very well, and cook the bacon. Cook until browned, about 5 minutes, then remove with a spider and place onto a paper towel lined plate to absorb the excess grease.

Season your chicken with salt and pepper then dredge it through the chicken, fully coating each piece. Shake off the excess flour but ensure that each piece has a nice dusting of flour. Add your oil to the remaining drippings in the pot, giving it a few moments to heat up before adding your chicken to the pot.

Cook the chicken over a medium-high heat until they are golden brown on the bottom, about 6-7 minutes should do it. Next, flip each piece of chicken over and give it about a minute to sear the other side, sealing in all of the juices and flavor.

Next, add the beer, 1 cup of water, sugar, potatoes, onions and thyme to the pot. You want to make sure that the liquid covers the chicken. Simmer on a medium heat for about 15-20 minutes to cook the chicken through.

Last thing is to discard the thyme, you just wanted the flavor, then add the bacon pieces from earlier as well as the parsley and them all together. Remove the pot from the heat and it is ready to serve.