Beer Braised Chicken

Tonight I tried this recipe it was so good flavors of garlic and tomatoes through out. Complimented by the flavor of bacon. This dish is finger lickin good, make sure you soak up the sauce with bread.

Ingredients

• 8 pieces bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 4 slices bacon, chopped
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, seeded and chopped
• 2 to 3 cloves garlic, chopped
• 2 tablespoons chopped fresh thyme
• 1 rounded tablespoon all-purpose flour
• 1 (12-ounce) bottle lager beer
• 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
• 1 cup chicken stock
• 2 tablespoons hot sauce
• Scallions, white and green parts, thinly sliced, for garnish
• Warm baguette, for mopping

Directions

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 bacon. 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.