Source: Beer Magazine, January/February 2013, pp. 22-25
4 chicken legs, thighs or leg/thigh quarters
3 oz pancetta, chopped
1 medium onion, sliced
2 cloves garlic chopped
1 large carrot, peeled cut into 1/2 dice
1 celery rib, cut into 1/4 inch dice
8 oz mushroom caps, quartered
2 cups Belgian beer
2 cup chicken stock
Bouquet garni – 5 sprigs each of thyme and parsley, with 2 bay leaves tied together
12 oz package pearl onions
3 tbs flour
3 tbs unsalted butter
salt and pepper to taste
Rinse chicken and pat dry with a paper towel, then season with salt and pepper and set aside.
Set a heavy-bottomed skillet over medium heat. Add to 1 tablespoon unsalted butter and a drizzle of olive oil. When the butter has melted, add the frozen pearl onions and saute until softened and heated through, about 10 minutes, stirring often. Remove pearl onions with a slotted spoon and reserve. Add mushrooms to the pan and cook until they release their juices and cook until they release their juices and begin to brown. You can add a little more butter t the pan if needed. Once browned, remove them from the pan and reserve.
Add the pancetta to the skillet and cook over medium heat until the fat is rendered and the pancetta is crisp, about 8 minutes. Remove from the pan with a slotted spoon and drain on a paper towel lined plate. Reserve for the final garnish. Place chicken pieces skin side down in the skillet and brown both sides, turning once, about 8 minutes per side. Brown the chicken in batches if necessary so as not to crowd the pan.
Discard all but a teaspoon of fat from the skillet. Add the remaining 2 tablespoons of butter, the sliced onion, garlic, carrot and celery to the pan, stirring to combine and continue cooking, stirring constantly for 3-5 minutes over medium heat.
Add the beer to the skillet, followed by the chicken broth and stir to blend well with the vegetable and flour mixture. Return the chicken to the pot with any of the accumulated juices, toss in the bouquet garni, and make sure that everything is covered by the liquid. Bring to a boils, then lower heat to medium-low to low to maintain a simmer. Cover and simmer for 35 minutes.
Remove the chicken from the pan, set aside, and cover to keep warm. Strain the sauce with a sieve, Return the sauce to the an over medium heat and add the reserved pearl onions and mushrooms, stirring to combine. Put the chicken back in, turning to coat the pieces well, and continue to heat for about 5 minutes.
Serve in wide, shallow bowls with mashed potates, and top each serving with a sprinkling of pancetta bits.
