Wash and trim the chicken, pat dry with kitchen tissue.
Heat a little oil in the pot over the flames, add the chicken and brown thoroughly.
Take time to do this, as this will add to flavour and appearance.
Once the chicken is done to your satisfaction, remove it from the pot and set aside for a few minutes.
Add the bacon, garlic and onions to the pot, arranging the onions cut side down in the centre, and letting the bacon and garlic fry briefly – don’t let the garlic burn, or it will be bitter.
Return the chicken to the pot, placing it breast side down on top of the onions, and add the beer and stock.
Cover with the lid, and leave to cook – it should simmer quite briskly.
Remove the chicken from the pot, and carve.
Serve with braaied potato halves
and pour the gravy over the meat, which will be tender and succulent.
Reprinted with permission of Fired-up cookingSA.
To visit Fired-up cookingSA’s blog, click here.