Ingredients
- 4 chicken thighs, boneless skinless
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- ¼ pound bacon, cubed
- ½ pound baby potatoes, quartered
- 2 large carrots, cut into ½ inch pieces
- 2 cloves garlic, crushed
- 1 amber or lager beer
- 1 tablespoon grainy mustard
- 1 tablespoon honey
- 1 tablespoon chopped parsley
Directions
- Season chicken with salt and pepper.
- Preheat the lid and base of the combo cooker over medium heat, 5 minutes.
- Sear chicken for 4 minutes per side and remove to a plate.
- While the chicken is cooking, place bacon in the base of the combo cooker and cook stirring occasionally until fat is rendered and bacon is crispy, about 8 minutes.
- Remove bacon and place on a paper towel lined plate and add potatoes and carrots to the combo cooker.
- Cook potatoes and carrots undisturbed for 5 minutes. Stir and cook until potatoes and carrots begin to show some color.
- Add beer, mustard, honey, reserved bacon, and stir.
- Nest chicken in the veggies and bring to a boil.
- Top with the lid and lower the heat to medium-low and cook for 10 minutes.
- Remove the lid and check for doneness. Veggies should be fork tender.
- If the veggies need more time to recover, cook for 5 more minutes.
- Remove from heat and serve.