Coq á la Bière - The Local Palate

Ingredients

• 2 tablespoons olive oil
• 1 3-pound chicken or old rooster, cut into 8 pieces
• Salt and pepper to taste
• 4 ounces bacon, cut into bite-sized pieces
• 2 large carrots, peeled and large diced
• 1 large onions, peeled and large diced
• 2 ribs celery, large diced
• 3 tablespoons flour
• 2 cups oyster mushrooms, cleaned
• 1 large jalapeno, sliced
• 5 cloves garlic
• 3 sprigs thyme
• 2 bay leaves
• 24 ounces dark stout (Chef McHugh prefers Buried Hatchet Stout by Southern Star Brewing)
• 2 cups rich chicken stock