Beer-Braised Chicken Tacos with Cabbage Slaw

Ingredients

• 1.5 cups ale 
• 0.5 teaspoon pepper black
• 4  chicken thighs bone-in
• 2 tablespoons apple cider vinegar 
• 8 6-inch corn tortillas ()
• 1 teaspoon dijon mustard 
• 1 teaspoon flour all-purpose
• 1 cup apples i use 2 granny smith apples 
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil extra virgin extra-virgin divided
• 2 cups cabbage red thinly sliced
• 0.3 teaspoon sugar 
• 4 slices bacon 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Heat a medium skillet over medium-high heat.
2. Sprinkle chicken evenly with salt and pepper.
3. Add 2 teaspoons oil to pan; swirl to coat.
4. Add chicken to pan, flesh side down; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes.
5. Combine beer, flour, and sugar in a medium bowl, stirring with a whisk until smooth. Slowly add beer mixture to pan; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until chicken is done, turning once.
6. Remove chicken from pan; let stand 5 minutes.
7. Remove chicken from bones; shred. Discard bones. Bring cooking liquid to a boil, scraping pan to loosen browned bits; cook 2 minutes or until reduced to 1/3 cup. Return chicken to pan; toss to coat.
8. Cook bacon in a large skillet over medium heat until crisp (about 8 minutes).
9. Remove bacon from pan, reserving drippings.
10. Drain bacon on paper towels; crumble.
11. Add 1 tablespoon drippings to a medium bowl.
12. Add remaining 1 teaspoon oil, vinegar, and mustard to drippings in bowl, stirring with a whisk.
13. Add bacon, cabbage, and apple; toss to coat.
14. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla, and top with about 1/4 cup cabbage mixture.