Beer-Braised Chicken Thighs

Recipe courtesy Rachael Ray
Show: Rachael Ray's Week in a Day Episode: Make a Double Batch

Photo: Beer-Braised Chicken Thighs

Rated: 5 stars out of 5Rate it!Read 6 reviews

TOTAL TIME:2 hr 5 min
Prep:20 min
Inactive Prep:1 hr 0 min
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
  • 2 tablespoons chopped fresh thyme
  • 1 rounded tablespoon all-purpose flour
  • 1 (12-ounce) bottle lager beer
  • 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
  • 1 cup chicken stock
  • 2 tablespoons hot sauce
  • Scallions, white and green parts, thinly sliced, for garnish
  • Warm baguette, for mopping

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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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Newest Ratings and Reviews

Read all 6 reviews

  • on January 27, 2012

    Flag

    @ ispack.... the point of the extra liquid is to mop it up with the crusty bread.. Just reduce the amount of chicken stock a bit or reduce the sauce a bit further if needed.

    I substituted rosemary for the thyme because thyme it to repugnant to me....

    The 4 star instead of 5 is just the time it takes to make... Yum-O

    Good luck!

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  • on September 25, 2011

    Flag

    Because I am single, I usually cut the receipe in half. Big mistake this time! Yes, a bit too much liguid, but my dog was thrilled! A keeper.

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  • on June 29, 2011

    Flag

    Delicious!!!!! I just changed the scallions for cilantro and it gave THE final touch!!

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