Beer-Braised Chicken Thighs

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Very easy to make. Just the right amount of heat. I used a whole chicken instead of only thighs and also used two sausage links and it turned out great. The meal really is complete with just the crusty bread as a side. I will def make it again.

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My go to chicken recipe. Tastes wonderful and so easy to make. Can't say enough about this dish. Keep them coming Rachel!

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Wow! I made it for my mother, and I. We absolutely loved it! I used bacon because that's what I had available. Thank you Rachael. I will make this one over, and over!

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Excellent ... First I used Ro-tel mild canned tomatoes. I replaced the andouille with raw/uncooked chorizo and eliminated the bacon. I used an IPA, too. Instead of a stove top braise once the dish was assembled I placed the 14" braising dish, uncovered, into a 350 degree oven for 40 minutes. The chicken cooked better and was more tender than the alternative. I also served over rice.

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Delicious! Real easy, everyone loved it. However, I bit spicy, so when you add the tomato w/chile, try it first before adding the hot sauce.

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Amazing... everyone in the family loved it. I used the leftover base for a soup the next day. The soup was also amazing.

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Well done Rachel! this recipe really tastes great and is very easy to do. I had some leftovers, so use it as a base for a pasta sauce and gave a very good flavor. my family loved it, definitely i will do it again. totally recommended.

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I love this recipe. It has become a regular in my house. I use green bell pepper instead of celery. Great flavor. Great the next day too.

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Wonderful! Like others said I was worried about just having bread with it but it worked perfectly! They I froze the leftovers since I only cook for myself and my husband but even after thawed it was wonderful! Thanks Rachel!

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Wow! Yummy! I used a german beer and 3 fresh andouille sausages. My thighs were large so when I added the chicken back to the pot I covered and simmered for about 35-40 min.. Meat fell off the bone! It was wonderful! I thought it might need to be served over rice but the crusty bread to soak up the juices was perfect! A do over for sure!! this would be great with pork too!