Pat the chicken thighs dry, then season them generously with salt and pepper.
Season a skillet, or the bottom of the dutch oven or stockpot, with olive oil. Heat on medium high heat until the olive oil is shimmering. Place the chicken thighs skin side down onto the hot pan, for 5-7 minutes, until crispy golden brown.
Remove the chicken thighs and transfer to a plate.
Add the onion, carrots and potatoes to the pan and sauté until golden brown on the outside, about 5-7 minutes. The vegetables do not need to be fully cooked through, they just need to be browned on the outside. This improves flavor.
Add the flour to the pan and mix until the vegetables are evenly coated.
Place the chicken, skin side up, on top of the vegetables.
Pour the beer and apple cider into the pot. Add the miso paste and mix until thoroughly combined.
Bring the mixture to a boil, and continue mixing for 5 minutes.
Switch the heat to medium, bringing the mixture to a simmer. Place the lid on top of the pot and cover as the mixture simmers for 30 minutes. Stir every 10 minutes, just to make sure everything is cooking evenly.
Remove the pot from heat and garnish with fresh parsley.
Plate and serve!
