Jill's Beer Braised Chicken

• 2 lb Boneless, skinless chicken thigh
• 1 Salt and pepper
• 1 medium Onion
• 2 medium Celery
• 1 large Green Bell pepper
• 4 clove Garlic
• 2 tbsp Chipotle (canned)
• 1 bunch Pickled jalapenos (jar)
• 2 tbsp Fresh Thyme
• 1 each Link pork jalapenos (my fave) or andouille sausage
• 1 1/2 tbsp Flour
• 12 oz Lager Beer
• 14 oz Diced tomatoes (or 2 1/2 can rotel)
• 1 cup Chicken broth with 2 Bay leaves and cayenne to taste

1. Chop onion, bell pepper, celery, garlic, chipotle, jalapenos, thyme.
2. Have flour ready, Beer ready, chicken broth, tomatoes.
3. I make an assembly line by the deep Dutch oven or, My favorite- Ceramic Cast iron pot to be used
4. Olive oil (4 rounds) in the pot with a pat of Butter.
5. Salt and pepper all sides of Thighs.
6. Sear chicken thighs 4 minutes each side.
7. Do in batches to brown better.
8. Place on clean plate and set aside covered.
9. Same pot toss in All of the chopped veggies - From Onions to Thyme.
10. Crumble sausage to cook in with veggies about 10 minutes.
11. Sprinkle flour in with veg and sausage in pot.
12. Pour in Beer.
13. Once foam simmers, add chicken Stock, then tomatoes.
14. This will thicken.
15. Cradle Chicken thighs back in the pot and cook on low for 2 hours.
16. (Lid off) The longer, the better.

chicken thigh, salt, onion, celery, green bell pepper, clove garlic, thyme, pork, flour, lager, tomatoes, chicken broth

Taken from cookpad.com/us/recipes/341537-jills-beer-braised-chicken (may not work)