Beer-Braised Chicken Thighs

Braised chicken with sausage tastes fantastic in a tomato beer broth with veggies.


  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 rounded tablespoon all-purpose flour
  • 1 bottle lager beer (12 ounces)
  • 1 can diced tomatoes with chilies or stewed tomatoes (14 ounces)
  • 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 EVOO in a Dutch oven over medium-high heat. Add the chicken and brown on both sides in two batches.

Remove the chicken to a plate, spoon out half of the drippings, then add the andouille sausage. Brown for 2 minutes, then add the onion, celery, bell pepper, garlic and thyme and cook to soften, about 10 minutes over medium heat.

Add the flour, stir for 1-2 minutes, then pour in the beer and let the foam subside. Stir in the tomatoes, stock and hot sauce. Let the sauce thicken a bit 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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