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.
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.
Posts
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.
ReplyDeleteOH gosh these sound really good. I will have to try them.
ReplyDeleteReminds 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.
ReplyDeleteRita
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!
ReplyDeleteChicken 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.
ReplyDeletethis 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.
ReplyDelete