1 link andouille sausage, casing removed and chopped, or 4 slices bacon
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 T. fresh chopped thyme
1 rounded T. of flour
1 (12 oz. bottle) lager beer
1 (14 oz.) can of diced tomatoes with chiles or stewed tomatoes
1 c. chicken stock
2 T. hot sauce
Scallions, white and green parts, thinly sliced, for garlic
Warm baguette, for mopping
Instructions
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.
Originally Submitted
9/16/2012
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