Beer-Braised Chicken Thighs

TOTAL TIME: 2 hr 5 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 8 pieces bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 to 3 cloves garlic, chopped
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Directions

Pat the chicken thighs dry, and season with salt and pepper.

Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.

Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.

Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

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5

Newest Ratings and Reviews

Read all 12 reviews

  • on June 10, 2014

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    Yum! Great even when made with boneless, skinless thighs. And I forgot the hot sauce. Oops :/

    people found this review Helpful.
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  • on December 27, 2012

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    This was fantastic! I got a shiny new Dutch oven for Christmas and this was a perfect dish to christen it! Followed the directions exactly and served over rice. Couldn't be happier!

    people found this review Helpful.
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  • on December 16, 2012

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    So easy! I Warm crusty bread is a must to mop up the sauce. I also add a bit of lemon juice right before serving to kick it up a notch.

    people found this review Helpful.
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