Beer-Braised Chicken Thighs
- 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