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Chop the bacon up and cook it off in the bottom of a dutch oven.
When it’s crispy, remove it from the pan with a slotted spoon and set it aside.
In the hot bacon fat, brown the chicken thighs on both sides.
You don’t need to cook them through, just get some brown on them.
Set them aside as well.
Remove about half of the fat from the pan.
Add the chopped up veggies to the fat and let them brown up and soften.
Once they have softened a bit, put the bacon and chicken back in the pot with their juices.
Season your stew with salt, pepper and whatever other herbs/spices.
Pour in your beer.
If one beer isn’t enough, fill the can with water and add water until there’s enough liquid to just cover the contents of the pot.
Bring it to a boil and then lower the heat and simmer to reduce it a bit.
Make biscuit dough and cut out biscuits.
Melt butter with herbs and pepper
Preheat oven to 450
After about 30 or 40 minutes of simmering, the stew should be somewhat thickened and reduced.
Float the uncooked biscuits on top of the broth.
Brush the top with the herbed melted butter, and put the entire pot into your oven.
Cook for 20 to 25 minutes or until the biscuits are nice and brown on top.
Serve with more of that beer!