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1
Preheat the oven to 400 degrees F.
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2
In a Dutch oven, cook the bacon until nice and crispy.
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3
Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
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4
Pat the chicken dry and season on all sides with salt and pepper.
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5
Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy.
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6
Remove the chicken to a plate and add the fennel to the pan.
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7
Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes.
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8
Add a little water if the fennel starts to burn.
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9
Pour in the beer and bring it to a simmer.
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10
Nestle the chicken and all resting juices, breast side down, in the fennel and beer.
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11
Cover and transfer the pan to the oven.
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12
Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.
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13
Remove the pan from the oven and put over low heat.
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14
Remove the chicken pieces to a warmed serving platter.
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15
Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes.
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16
Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately.
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17
If you want a smoother sauce, just strain the sauce after it has reduced.
