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.