Beer Braised Chicken and Onions

• 5-6 Chicken thighs bone-in, skin on
  
• Allspice to taste
  
• Salt and Pepper to taste
• 1 pound Onions finely sliced
• 1.5 Tbs Dark Brown Sugar
  
• 3 Bay Leaves
• 1 Tbs Spicy Mustard
• 1 cup Beef Broth
• 2 cups good quality Porter or Stout
• 2 Tbs. Red Wine Vinegar
  

1. Season thighs on both sides with allspice, salt and pepper. Fry skin side down (no need to use oil) first for 4 minutes on medium-high heat; flip and fry for another 4 minutes. Remove from pan and set aside.
   
2. Stir onions into pan with drippings. Turn heat down to medium. Sprinkle onions with brown sugar and salt and pepper to taste. Cover pan and cook for ten minutes, stirring occasionally.
3. Stir in mustard and bay leaves. Place chicken on top of onions, skin side down. Pour broth, beer and vinegar over chicken. Simmer for ten minutes, covered.
4. Remove lid, and occasionally turning chicken continue to cook until chicken is done and sauce is reduced.
5. Freeze. This can be re-heated in the microwave quickly for an easy main course. Enjoy!