Food Lion Kitchen: Beer Braised Kitchen
Randall Spencer from Blue Ridge Mountain Catering shows Natalie and Lindee how to make his Beer-Braised Chicken.
8 pcs Chicken thighs, bone-in, skin-on
Smoked sea salt & fresh ground black pepper
1 Tbsp Olive oil, extra-virgin
1 ea Link andouille sausage, casing removed and chopped
4 ea Sliced pork belly, chopped
1 ea Onion, chopped
2 ribs Celery, chopped
1 ea Green bell pepper, seeded and copped
3 ea Cloves garlic, chopped
2 Tbsp Fresh Thyme, chopped
1 Tbsp All-purpose flour
1 ea Bottle beer (12oz), your choice
14 oz Can diced tomatoes with chilies
1.5 c Chicken stock
3 Tbsp Hot sauce
1 bn Scallions, thinly sliced
· Pat chicken thighs dry and salt & pepper. Heat oil in a Dutch oven
over medium-high heat, add the chicken and brown on both sides,
do in batches.
· Remove chicken to a plate and spoon out ½ the drippings. Add the
bacon and sausage. Brown for 2 minutes and then add onion, celery,
pepper, garlic, thyme and cook to soften, for about 10 minutes over
· Add the flour, stir 1to 2 minutes, then pour in beer and let the foam
subside. Stir in tomatoes, stock, and hot sauce. Let sauce thicken,
then slide the chicken into the pot and simmer to cook through.
· Serve with warm baguette and garnish with scallions.
Prep Time: 25min Cook: 50mins Serves: 4
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