Bacon & Beer Can Chicken
- Adding a touch of bacon to this chicken dish transforms the flavor.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 6 slices thick-cut bacon, diced
- 1/2 cup flour
- 8 chicken drumsticks
- 8 chicken thighs
- Salt and pepper, to taste (for chicken seasoning only)
- 8 shallots, peeled
- .5 lb red bliss potatoes, sliced in half
- 2 Tbsp olive oil
- 1/2 cup red onion, sliced thin
- 8 garlic cloves
- 2 Tbsp thyme
- 2 Tbsp Dijon mustard
- 2 Tbsp whole-grain mustard
- 2 Tbsp dark brown sugar
- 2 Tbsp butter
- 12 oz amber ale
- 12 oz chicken stock
- 2 tsp salt
- 1 tsp pepper
- Egg noodles and fall vegetables, for serving
Preheat the oven to 375°F.
In a large Dutch oven over medium heat, cook the diced bacon until crispy. Remove the bacon to drain on a paper towel, leaving the rendered fat in the Dutch oven.
Flour the chicken pieces and season with salt and pepper to taste. Brown the chicken pieces in the same Dutch oven, cooking a few at a time, removing the prepared pieces to a plate until all are browned. Brown the shallots and reserve, then do the same with the potatoes on their cut side.
Add the olive oil to the Dutch oven. When hot, add the onion and stir until they begin to soften, scraping up any brown bits that formed in the pan during the previous steps. Put in the garlic cloves and stir occasionally until they begin to brown. Stir in the thyme, both mustards, and brown sugar for a minute. Melt in the butter, then deglaze with the ale.
Incorporate the chicken stock, salt, and pepper before adding the chicken pieces, shallots, and potatoes back into the Dutch oven. Make sure the liquid is at least halfway up the sides of the chicken. Adjust if needed with a little more stock.
Place the Dutch oven into the preheated oven, uncovered, and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F. When finished, serve right from the pan alongside a bowl of egg noodles and your favorite fall vegetables.