Beer Chicken

Portion the chicken and let it marinate in a marinade of salt, pepper, beer and thyme for 24 hours.

Cut half of the bacon and onions into cubes and fry with the chicken pieces in slightly heated butter or oil until golden brown. Pour a little marinade every now and then. Dust with flour. Add the rest of the marinade.

Simmer on low heat for 10 minutes, season heartily with the spices. Leave to stand in the finished sauce for another 15 minutes.

Cut the remaining bacon into thin slices, fry until crispy, place on top of the meat, pour the whipped cream and finely chopped dill on top.

Arrange and serve.

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