Description

This delicious dish is adapted from beer based Belgium beef stews. It's a savory and comforting dish is great served with egg noodles or rice.

Ingredients

• 1 1/2 lb. skinless, bone-in chicken legs, separated from thighs
• 1 t. kosher salt, divided
• 1/2 t. pepper, divided
• 1 T. olive oil, divided
• 2 bacon strips, finely chopped
• 1 medium sweet Vidalia onion, halved and thinly sliced
• 1/2 c. dried apricots, quartered
• 1 c. favorite light beer
• 1 c. low-sodium beef broth
• 1/2 c. water
• 1 dried bay leaf
• 1 T. Dijon mustard
• 1 T. finely chopped flat-leaf parsley
• egg noodles or rice, for serving if desired

Steps

1. Rinse chicken; pat dry with paper towels. Season chicken with 1/2 t. salt and 1/4 t. pepper.
2. Heat 1 1/2 t. olive oil in a large heavy-bottomed pot or dutch oven over medium-high heat. Add chicken; brown on all sides, about 12 minutes total. Transfer chicken to a paper towel lined platter; set aside.
3. Add bacon to the pot. Cook until crisp, about 5 minutes; transfer to a paper towel lined plate.