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1
Preheat the oven to 425u00b0F.
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2
Heat oil in a large skillet on medium heat. Add chicken; cook for 2 mins each side or until browned. Transfer to a roasting pan. Sprinkle with thyme. Season with salt. Bake for 10 mins or until cooked through. Cover with foil. Let stand for 5 mins.
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3
For the gravy, finely chop 1 of the onions. Add chopped onion, garlic and bay leaves to the skillet; cook and stir for 2 mins or until almost soft. Add flour; cook and stir for 1 min or until combined. Whisk in 3/4 of the beer and the stock. Bring to a simmer. Simmer, stirring occasionally, for 3 mins or until gravy thickens slightly. Strain through a sieve into a medium bowl. Discard flavorings. Cover surface directly with plastic wrap to prevent a skin forming. Set aside.
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4
Meanwhile, for the onion rings, heat additional oil in a heavy-bottomed saucepan on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Whisk remaining beer, 2 tbsp of the self-rising flour and a pinch of salt in a bowl. Cut remaining onions into 1/8 inch-thick rings. Place remaining flour in a bowl. Add onion rings; toss to coat, shaking away excess. Dip coated rings into beer batter to coat lightly, draining off excess.
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5
Deep-fry onion rings, in batches, for 2 mins or until golden. Using a slotted spoon, transfer to paper towels.
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6
Divide chicken, onion rings, mashed potato and gravy among serving plates. Serve sprinkled with parsley.
