Whenever I hear the word "braised" I think "cooking for a long time." This dish, however was a snap to prepare and yielded a delicious broth and a very satisfying and quick one-pot meal.
I altered the recipe a bit in the final 15 minutes of cooking by adding an additional 12oz of beer to help submerge the potatoes and chicken fully. If I were to do it again, I would double all the sauce ingredients so that the flavors are still all there but there is extra sauce.
From the Food Network Magazine
* 1/4 pound bacon, cut into 1/2-inch pieces (honestly I don't think this was necessary
* 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) - I used No. 21 Brand Amber Ale
* 1 cup frozen pearl onions, thawed
* 1/2 pound small red-skinned new potatoes, halved - I used 2 pounds because I love potatoes and didn't want to serve anything else
* 2 tablespoons whole-grain mustard or dijon
* 2 tablespoons packed dark brown sugar
* 4 sprigs fresh thyme
* 3 tablespoons chopped fresh parsley (optional)
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, 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.