1/4 lb. salt pork or bacon, diced
3 1/2 lbs. chicken pieces, preferably dark meat
4 onions, thinly sliced
2 tbsp. flour
1/2 tsp. marjoram
1/2 tsp. pepper
1 tsp. thyme
1 tsp. salt
1 tsp. sugar
1 clove garlic, minced
1 (12 oz.) can beer, at room temp.
2 tbsp. cider vinegar

In a 4 to 5 quart Dutch oven, saute pork for 10 minutes, or until crisp. Remove with a slotted spoon and drain on paper towel.

In drippings, over medium heat, brown chicken pieces on all sides, a few at a time. As done, remove chicken to a platter.

Add onions to pot and saute until translucent. Drain off excess fat. Sprinkle on flour, marjoram, pepper, thyme, salt, sugar and garlic. Stir in beer. Cook over medium-high heat, stirring constantly, for 5 minutes or until it bubbles and thickens. Stir in vinegar. Return chicken (and any juices collected in platter) to pot and sprinkle pork bits on top. Cover and bake in a preheated oven for 1 hour or until chicken is tender. Serves 8.