INGREDIENTS
4
bone-in chicken thighs, skinned
1/2 tsp
kosher salt
1/2 tsp
black pepper
1 tbsp
extra-virgin olive oil, divided
1 1/2 cups
brown ale
1 tsp
all-purpose flour
1/4 tsp
sugar
4
center-cut bacon slices
2 tbsp
cider vinegar
1 tsp
Dijon mustard
2 cups
thinly sliced red cabbage
1 cup
julienne-cut Granny Smith apple
8
(6-inch) corn tortillas