Beer-Braised Chicken Thighs (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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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