Preheat the oven to 350°F.

Season the chicken all over with 1 teaspoon salt and ½ teaspoon pepper.

Heat a heavy 5-quart Dutch oven over medium-high heat. Add the bacon and cook until browned, about 5 minutes.

Remove bacon with a slotted spoon and transfer to a plate lined with paper towels.

Add the olive oil to the drippings and brown the chicken pieces in the Dutch oven, turning once, about 5 minutes total. You will most likely have to do it in batches so you do not overcrowd the pan (add a little more olive oil, if necessary).

Transfer chicken as it is browned to a plate and set aside.

Add the onion and cook until soft and golden, about 5 minutes.

Add the carrots, potatoes, artichoke hearts, and mushrooms and cook for about 3 minutes more, until they start to caramelize and brown a bit.

Add the garlic and cook for about 1 minute.

Add the beer and deglaze the pan with it by scraping up the browned bits with a wooden utensil.

Then add the chicken stock, basil, and bay leaf. Stir well.

Return the chicken, along with any accumulated juices, to the Dutch oven and spoon the vegetable mixture over the top of the chicken.

Cover and transfer to the oven.

Cook for about 1 hour, or until the juices from the chicken run clear.

Remove the bay leaf.

Spoon the chicken, with the vegetables and sauce, over brown rice or quinoa and serve garnished with green onions.