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Beer-Braised Chicken Thighs

Beer-Braised Chicken Thighs
Prep Time
20 min
Cook Time
45 min
Yields
4 servings

An easy weeknight dinner made with plenty of veggies and a bottle of lager for flavour. 

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ingredients

8
pieces chicken thighs, bone-in, skin-on
Kosher salt and freshly ground black pepper
1
Tbsp extra-virgin olive oil
1
link andouille sausage, casing removed and chopped, or 4 slices of bacon, chopped
1
onion, chopped
2
ribs celery, chopped
1
green bell pepper, seeded and chopped
2
- 3 cloves garlic, chopped
2
Tbsp fresh thyme, chopped
1
Tbsp all-purpose flour, rounded
1
bottle (12-oz) lager beer
1
(14-oz) can diced tomatoes with chiles or stewed tomatoes
1
cup chicken stock
2
Tbsp hot sauce
Scallions, white and green parts, thinly sliced, for garnish
Warm baguette, for mopping
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directions

Step 1

Pat the chicken thighs dry, and season with salt and pepper.

Step 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.

Step 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.

Step 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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