1 3-pound chicken or old rooster, cut into 8 pieces
Salt and pepper to taste
4 ounces bacon, cut into bite-sized pieces
2 large carrots, peeled and large diced
1 large onions, peeled and large diced
2 ribs celery, large diced
3 tablespoons flour
2 cups oyster mushrooms, cleaned
1 large jalapeno, sliced
5 cloves garlic
3 sprigs thyme
2 bay leaves
24 ounces dark stout (Chef McHugh prefers Buried Hatchet Stout by Southern Star Brewing)
2 cups rich chicken stock
Using a deep cast iron skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear on all sides. Remove from skillet.
Remove excess fat from skillet except for 1 tablespoon and add bacon. Render for 5 minutes or until crisp.
Add carrots, onions, and celery and sauté for 5 minutes. Stir in flour. Combine remaining ingredients in pan, add chicken, and cover. Reduce heat to low and simmer until chicken is tender, about 45 minutes. Serve over rice, pasta, or mashed potatoes.