Beer-braised chicken thighs

• porsi: Serves 4

Bahan-bahan

8 chicken thighs, bone-in, skin-on

Salt and black pepper

1 tbsp olive oil

4 streaky bacon rashers, chopped

1 onion, chopped

2 celery stalks, chopped

1 green pepper, deseeded and chopped

3 garlic cloves, crushed

2 tbsp fresh thyme leaves

1 tbsp comflour

350ml lager

1 x 400g tin of chopped tomatoes

250m! chicken stock

To serve:

Crusty bread, warn•ed

Green salad

Petunjuk

1 Pat the chicken thighs dry with kitchen paper and season with salt and pepper.

2 Heat the olive oil in a large casserole dish over a medium-high heat. Working in batdnes to avoid crowding the pan, brown the chicken thighs on both sides. Remove the chicken to a plate.

3 Pour out all but one teaspoon of the fat from the pan and return to a medium-high heat. Add the bacon pieces and cook for two minutes.

4 Add the onion, celery, pepper, garlic and thyme. Turn the heat to medium and cook for 10 minutes longer.

5 In a small cup, stir the cornflour together with two tablespoons of water until dissolved.

6 Add the cornflour mixture to the pan and stir for two minutes.

7 Add the beer, tomatoes and stock. Simmer for 5-6 minutes until the sauce has thickened a little. Return the chicken to the pot and simmer for 20 minutes or until the chicken is completely cooked. Serve with warm crusty bread and a green salad.