Beer-Braised Chicken Thighs

  • Preparation Time20 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
8 pieces bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 slices bacon, chopped
1 onion, chopped
2 ribs celery, chopped
1 green pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons chopped fresh thyme
1 rounded tablespoon plain flour
1 (12-ounce) bottle lager
1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
1 cup chicken stock
2 tablespoons hot sauce
Spring onions, white and green parts, thinly sliced, for garnish
Warm baguette, for mopping

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 bacon. 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.

Recipe courtesy of Rachael Ray

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