- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil (EVOO)
- 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
- 2-3 cloves garlic, chopped
- 2 tablespoons fresh thyme, chopped
- 1 rounded tablespoon all-purpose flour
- 1 bottle lager beer (12 ounces)
- 1 can diced tomatoes with chilies or stewed tomatoes (14 ounces)
- 1 cup chicken stock
- 2 tablespoons hot sauce
- Scallions, white and green parts, thinly sliced, for garnish
- Warm baguette, for mopping
Pat the chicken thighs dry and season with salt and pepper.
Heat 1 tablespoon EVOO in a Dutch oven over medium-high heat. Add the chicken and brown on both sides in two batches.
Remove the chicken to a plate, spoon out half of the drippings, then add the andouille sausage. Brown for 2 minutes, then add the onion, celery, bell pepper, garlic and thyme and cook to soften, about 10 minutes over medium heat.
Add the flour, stir for 1-2 minutes, then pour in the beer and let the foam subside. Stir in the tomatoes, stock and hot sauce. Let the sauce thicken a bit 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.