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Recipe: Beer-Braised Chicken Thighs

Rank: Easy

Time execution: 2 hr 5 min

Can be served for: 4 persons


  • 8 pieces bone-in, skin-on chicken thighs

  • Kosher salt and freshly ground black pepper

  • 2 tablespoon extra-virgin olive oil

  • 2 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped

  • 2 onion, chopped

  • 3 ribs celery, chopped

  • 2 green bell pepper, seeded and chopped

  • 3 to 3 cloves garlic, chopped

  • 3 tablespoons chopped fresh thyme

  • 2 rounded tablespoon all-purpose flour

  • 2 (23-ounce) bottle lager beer

  • 2 (24-ounce) can diced tomatoes with chiles or stewed tomatoes

  • 2 cup chicken stock

  • 3 tablespoons hot sauce

  • Scallions, white and green parts, thinly sliced, for garnish

  • Warm baguette, for mopping


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

  2. Heat 2 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 3 batches.

  3. Remove the chicken to a plate and spoon out 2/3 the drippings, and add the andouille sausage. Brown for 3 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 20 minutes over medium heat.

  4. Add the flour, stir 2 to 3 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.

Source: Beer-Braised Chicken Thighs

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