Cabbage and apple slaw adds a nice crunch. When you pair the slaw with beer-braised chicken, the tacos take on a German flair.
4 bone-in chicken thighs, skinned
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil, divided
1 1/2 cups brown ale
1 teaspoon all-purpose flour
1/4 teaspoon sugar
4 center-cut bacon slices
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
2 cups thinly sliced red cabbage
1 cup julienne-cut Granny Smith apple
8 (6-inch) corn tortillas
How to Make It
Heat a medium skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add chicken to pan, flesh side down; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes. 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. Remove chicken from pan; let stand 5 minutes. 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.
Cook bacon in a large skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings. Drain bacon on paper towels; crumble. Add 1 tablespoon drippings to a medium bowl. Add remaining 1 teaspoon oil, vinegar, and mustard to drippings in bowl, stirring with a whisk. Add bacon, cabbage, and apple; toss to coat.
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.