Drunken Chicken

I am finally getting back to cooking some new things. Tonight we are having beer braised chicken thighs. I am worried about the picky eater , thank goodness we have frozen pizzas just incase ūüėČ I once watched a cooking show where a similar dish was being made and since then I have always wanted to make braised chicken….So here we go …

I just Google searched braised chicken thighs. . . and this is what I chose. I omitted alot of the stuff just because I was using what we had.

Beer-Braised Chicken Thighs

  • 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 – did not use
  • 1 onion, chopped
  • 2 ribs celery, chopped – did not use
  • 1 green bell pepper, seeded and chopped – did not use
  • 2 to 3 cloves garlic, chopped
  • 2 tablespoons chopped fresh thyme – did not use
  • 1 rounded tablespoon all-purpose flour
  • 1 (12-ounce) bottle lager beer – We used Miller Light – haha
  • 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes – I used stewed & Dont for get to dice !
  • 1 cup chicken stock
  • 2 tablespoons hot sauce
  • Scallions, 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. Start with skin side first !

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 ( about 30-45 minutes) . Serve with warm crusty bread, or cool and store for make-ahead meal.



My Thoughts…

The liquid / veggie mixture alone taste really good and would be awesome as a soup.

If you want something a little richer, maybe use wine instead of beer!

Adding carrots and potatoes may also be good !

Its actually still simmering on the stove so these are all my thoughts for now !



Recipe adapted from Cooking Channel Tv




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