I haven’t posted in a while, so I thought I’d catch up with another recipe. Erin and I both had a day off today thanks to snow, so I was hoping for something warm and filling for dinner, and these chicken thighs more than fit the bill:
Beer-Braised Chicken and Potatoes:
2-3 lbs. chicken thighs, bone in and skin on.
hot breakfast sausage, about half a package
1-2 lbs. potatoes
green bell pepper
dark beer, 1 bottle
diced tomatoes, 1 can
chicken stock, 1 cup
1. Preheat the oven to 400. Dice your onion, bell pepper, and 2 or 3 ribs of your celery. Mince 2-3 garlic cloves, more if you really enjoy garlic. Dice your potatoes into about 1-inch pieces.
2. Toss the potatoes with olive oil, salt, and pepper. Set aside in an oven-ready pan.
3. Heat a small amount of olive oil in a large pot over medium-high heat. Cook the chicken pieces on both sides, until each side is brown. You’re not looking to fully cook the chicken, here. Just get the skin nice and brown and leave plenty of that delicious chicken fat in the pan, and plenty of brown bits stuck to the bottom. When the chicken is done, set it aside to drain.
4. Remove about one half to three quarters of the fat from the pot, then add the sausage. Let it cook for a couple minutes, then drop the heat to medium. Add the onions, peppers, garlic, celery, and about two teaspoons of thyme, and cook it until the vegetables get nice and soft.
5. Add your flour and stir until it’s completely combined – two to three minutes, probably. Once that’s done, add your beer. Let it sit and simmer until the foam completely disappears, and takes the funky alcohol taste with it. This could take five-ten minutes, depending on how long it takes to return to a simmer.
6. Go ahead and put the potatoes in the oven and allow them to roast for 45-60 minutes. When they’re nice and soft, take them out and let them cool a bit.
7. Back at your pot, add the diced tomatoes, 3/4 to 1 cup of chicken stock, and a couple good tablespoons of hot sauce. Stir together and let it cook for another 5 minutes or so, you just want to get the sauce thickened a little.
8. Add the chicken back into the pot, making sure to drain as much fat as you can from the meat before it goes in. Stuff the chicken pieces down into the mixture, trying to get as much of it submerged as possible. Kick the temperature back up a little, just enough to get everything simmering again. Let it cook for 30-45 minutes, until the chicken is done and the sauce has thickened a bit.
9. We served it by filling the bottom half of a bowl with roasted potatoes, topping with a chicken thigh, then covering with the pan sauce. Savory and hot and delicious! This was absolutely amazing on a cold, snowy night stuck inside.