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.
BOTTLE O' BEER CHICKEN THIGHS
Make and share this Bottle O' Beer Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make the marinade: in a bowl, whisk the marinade ingredients.
- Trim the thighs of excess skin and fat; place them in a large zip-lock plastic bag.
- Pour in the marinade; press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade; place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
- Remove thighs from bag; discard marinade.
- Pat dry with paper towels; grill over direct medium heat, skin side down first, until the meat next to the bone is opaque, about 10 minutes, turning every 5 minutes.
- Serve warm.
Nutrition Facts : Calories 548.2, Fat 39.3, SaturatedFat 9.7, Cholesterol 157.9, Sodium 805.2, Carbohydrate 7.6, Fiber 1.2, Sugar 1.4, Protein 34
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