Tuesday, April 12, 2011

Beer Braised Chicken Thighs

White meat or dark meat? For years I have been a white meat and only white meat eater. Lately, I've started eating chicken thighs, too. They're a lot more moist and you can't beat the price. I've watched a few episodes of Rachael Ray's new show, Week in A Day. This recipe caught my eye. I love the depth of flavor the beer brings to the chicken. This make a great weeknight meal. You can make the recipe ahead and just reheat for serving!!!.


Beer-Braised Chicken Thighs

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

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.

I am linking this to Tasty Tuesday, Tuesday's at the Table, Tempt My Tummy Tuesday and Tuesday Night Supper Club.

6 comments:

  1. Looks delicious, the make ahead is a great thing, but all those delicious flavors, looks like a winner to me. I like both white and dark meat on chicken.

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  2. OH gosh these sound really good. I will have to try them.

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  3. Reminds me of a recipe from New Orleans(Rachel has good taste). I prefer the dark meat and yes Iknow it is more fattening; maybe that's why it's so good.
    Rita

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  4. I am also a white meat eater, but I've heard about how moist chicken thighs can be. This looks great. Maybe we'll give it a try!

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  5. Chicken thighs are absolutely the way to go when it comes to chicken! The beer must make them even more incredibly moist than they already are! Delicious dish.

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  6. this looks like an upgraded version of beer can chicken (which i love by the way!)...but this i could serve your version to guests :) thank you for sharing with tuesday night supper club.

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