Cut onions and carrots into small pieces.
Season the chicken thighs with salt and pepper.
Add a splash of oil to the pan and add the vegetables. Fry them until they become soft.
Make room for the chicken thighs and place them in the pan. Fry on both sides for a few minutes.
Pour the beer over the chicken, cover with the lid and let it cook for 30 minutes.
Arrange the dish with the vegetables on a serving plate and garnish with parsley.
Storage
You can store beer fried chicken thighs in an airtight container in the refrigerator for one day.
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