4-6chicken thighsbone in, skin on (depending on how many people you’re feeding)
2onionsmedium, thinly sliced crosswise
5slicesbaconthick cut , chopped
2carrotsmedium , peeled and sliced
1bosc pearripe, peeled and finely diced
112-oz. bottlestout beer(I used Guinness)
1tablespoonarrowroot+ 1 tablespoon water, mixed into a slurry
110 ounce packageegg noodlescooked
Heat a heavy stock pot or dutch oven over medium high heat. When the pot is hot, add the bacon and stir, cooking until the bacon has rendered it’s fat and is crispy. Transfer the bacon to a dish lined with paper towels and set aside.Transfer all but one tablespoon of bacon grease to a small bowl.
Add the onions and carrots to the pot. Sprinkle with salt and pepper and saute, stirring occasionally until the onions have softened. Transfer the onions to a small bowl.
Add 1 tablespoon bacon grease back into the pot. Pat the chicken thighs dry with a paper towel and add them, skin side down into the pot. Cook for 4-5 minutes, until chicken skin begins to turn crispy and golden. Use tongs to flip the chicken over and cook for an additional 3-4 minutes. Transfer the chicken to the dish with the onions.
Discard the excess fat from the chicken and add the carrots and onions back into the pot. Add the diced pears, caraway seed, and stout beer. Bring to a boil then reduce heat to medium. Cook for five minutes at a vigorous simmer. Add the chicken broth to the pot. Cover the pot and reduce the heat to a medium low. Simmer the chicken and vegetables for 20 minutes. Stir in the pearl onions and peas to thaw them. Add the arrowroot slurry and stir until the sauce has thickened slightly. Sprinkle the crisped bacon and parsley over the chicken and serve with egg noodles.
This makes enough sauce for six or even eight chicken thighs -- so if your pot is big enough to handle it and you've got a crowd -- just use more chicken.