• (two servings)
• 2 bone-in chicken thighs
• 1/2 onion
• 1/2 carrot
• 1 garlic clove
• 1 can (500g) whole tomatoes
• 200ml dark beer (or regular beer)
• 1 bouillon cube (in 200ml of water)
• 1 tablespoon plus one teaspoon mustard
• 2 tablespoons olive oil
• 1 bay leaf
• 2 tablespoons Red Miso
• Salt and pepper
• Flour

	1. Dice the onion, carrot, and garlic.
	2. Cut the bone-in chicken thighs from the joints. Slice along the bones to spread the meat flat.
	3. Pour the olive oil into a pan. Sauté the garlic until it browns. Add the onion and carrot, and gently sauté until browned. Add the canned tomatoes.
	4. Season the bone-in meat with salt and pepper. Coat with flour. Heat olive oil in a frying pan and brown the chicken thighs. Add to the pot.
	5. Add the dark beer, bouillon, and bay leaf to the pot. Cook for around 30 minutes over low heat, skimming away any foam that appears.
	6. When the chicken thighs have softened, arrange them on a plate. * The photograph shows beans used as a side dish.
	7. Add salt, pepper, mustard, and miso to the pot to finish the sauce. Pour the sauce on the plated chicken thighs.