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Beer-Braised Chicken Thighs

  • Level: Easy
  • Total: 2 hr 5 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 45 min
  • Yield: 4 servings
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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

Directions

  1. Pat the chicken thighs dry, and season with salt and pepper.
  2. 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.
  3. 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.
  4. 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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