In a large Dutch oven, heat oil over medium heat. Add onions, carrots, and parsnips and cook about five minutes, until lightly browned and slightly softened. Add garlic and cook two more minutes.

Add chicken, thyme, beer, stock, salt, and pepper. Bring to a gentle boil, cover, and reduce to a simmer. Cook about 35–45 minutes, until chicken is cooked through and liquid is fragrant.

Preheat oven to 375 degrees Fahrenheit.

Uncover chicken and cook in the oven about 10 minutes, until chicken is browned. Alternatively, place under the broiler about three minutes to lightly brown.