|Skinless boneless chicken thighs||2 Pound|
|Ground pepper||To Taste|
|Bacon slices||4 , diced|
|Spanish onion||1 Large, thinly sliced|
|Brown sugar||1 Tablespoon|
|Beef broth||2 Cup (32 tbs)|
|Beer||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dried thyme||3⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
1. Season chicken lightly with salt and pepper. In a large Dutch oven, cook bacon over medium heat until just crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towel.
2. Add chicken to drippings in pan, raise heat to medium-high, and cook, turning once or twice, until browned all over, about 8 minutes. Remove chicken from pan. Discard pan drippings.
3. Add butter, onion, flour, and brown sugar to pan. Reduce heat to medium and cook, stirring often, until onion softens and flour turns a rich amber brown, 4 to 5 minutes. Add broth, beer, vinegar, tomato paste, and thyme. Bring to a boil, stirring up browned bits clinging to bottom of pan.
4. Return chicken and bacon to pan. Reduce heat to medium-low and simmer over medium-low heat, partially covered, 20 minutes. Uncover and simmer until sauce is lightly thickened, 10 to 15 minutes longer. Season with salt and pepper to taste before serving.