Take 200 g of bacon and cut it in cubes. Take a deep pan, drizzle some olive oil and add your bacon in. Fry until golden brown. Then, remove your bacon from the pan.
Take 8 small chicken thighs, without skin and bone. Season with salt. Dredge your chicken in flour. And put into the deep pan, where you fried the bacon. Cook the thighs until golden on both sides.
Then, pout 200 ml of brown ale. Next, add 100 g of pearl onions.
Next, cut 8 peeled potatoes in halves. And add to the pan. Then, add 2 tablespoons of grain mustard and a tablespoon of brown sugar. Add 10 g of fresh rosemary. Then, add 200 ml of water. Simmer for 15 minutes.
Finally, add fried bacon and 20 g of chopped parsley and simmer for more 5 minutes.