Beer Braised Chicken

rub seasoning  over both sides  of the chicken

chop thyme leaves

mince the garlic

finely chop the shallots

slice the mushrooms

heat oil and butter  over high

place chicken thighs,  skin side down,  cook for 2 minutes

reduce heat  to medium, cook for  10 minutes

turn,  cook for  5 minutes

remove from skillet

remove excess  grease, set aside,  leaving 1 tbsp  in the skillet

add mushrooms,  cook until they  release moisture

add 1 tbsp leftover  chicken grease,  cook until brown

add garlic  and shallots,  cook for  2 minutes

add salt, pepper, thyme  and soy sauce

stir in flour

deglaze with  chicken broth, simmer for 2 minutes

stir in tomato paste

pour in  brown beer

add brown sugar  and lemon juice,  simmer for  5 minutes

add chicken

top with thyme, bake for 15 minutes  at 425°F / 220°C,  then 10 minutes  at 320°F / 160°C

when ready,  top with  black pepper,  chili flakes  and parsley