BEER-BRAISED CHICKEN THIGHS
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
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Smita Rai
[email protected]This recipe was okay. The chicken was a little dry, but the sauce was good. I think I would try a different recipe next time.
Lakmali Samarasinghe
[email protected]I made this recipe last night and it was a disaster. The chicken was dry and tough, and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Joshua Ehis Aziengbe
[email protected]This was a great recipe! The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Liam Briggs
[email protected]I've made this recipe several times now and it's always a hit. The chicken is always moist and juicy, and the sauce is rich and flavorful. I highly recommend this recipe.
Amelita Eisma
[email protected]This recipe was delicious! I made it last night and my family loved it. The chicken was so tender and flavorful, and the sauce was perfect. I will definitely be making this again.