It is a complete meal on its own but we served it over rice and topped with crumbled bacon. My contribution was to add florets of rapini and to make a semi-dark roux to finish the dish (this portion is not in the original recipe). My wife also made a number of alterations to the original recipe.
4 slices of thick cut bacon
2 onions sliced
4 chicken thighs
1 (12-ounce) bottle beer (preferably brown ale)
3 potatoes peeled and cut into bite sized pieces
2 tablespoons whole-grain mustard
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley
Cook the bacon until browned in a pan over medium high heat.
Remove with a slotted spoon and transfer to a paper-towel-lined plate.
Add the sliced onions and cook until translucent in the bacon drippings.
Add the chicken thighs and cover with the beer, making sure it is fully submerged. add the mustard, and potatoes.
Simmer until the chicken is cooked through and fork tender. Serve with the crumbled bacon as garnish
This was quite good. Although we were not sure the beer did much of anything. (My wife, not being a beer connoisseur, thought she had a very dark beer but it was actually a pale ale--she used Samuel Adams pale ale). Probably a stronger dark beer would have had more impact. The original recipe called for skinless thighs which dredged in flour and then browned. Instead, I finished with medium dark roux (flour 2 tbs cooked in 2 tbs of melted butter until light brown and added liquid from the stew to make the roux and then put int back into the stew and mixed). This was a very good comfort food. My wife can make this dish for me again anytime.