Beer-Braised Chicken Thighs

• 8 pieces bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 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 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

1. Pat the chicken thighs dry, and season with salt and pepper.
2. 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.
3. Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage.
4. 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.
5. Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside.
6. Stir in the tomatoes, stock, and hot sauce.
7. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through.
8. Serve with warm crusty bread, or cool and store for make-ahead meal.

chicken, kosher salt, extravirgin olive oil, andouille sausage, onion, celery, green bell pepper, garlic, thyme, flour, lager beer, tomatoes, chicken stock, hot sauce, scallions, baguette

Taken from www.foodnetwork.com/recipes/rachael-ray/beer-braised-chicken-thighs-recipe.html (may not work)