Today I made dinner for the first time in months. I must say that in the summer I am super busy and either pick something up for dinner or stop by my parents on the way home for a quick bite to eat. Now that the fall has arrived, I am able to be back in the kitchen once again. I tried one of Rachel Ray’s recipes as I was inspired by the Octoberfest beer I had in the fridge. I made a few of my own alterations to the recipe to make it my own.
8 pieces boneless, skinless chicken thighs seasoned with salt and pepper, 1 tbsp olive oil, 1 package of your favorite kielbasa, 1 chopped onion, 1 bulb fennel thinly sliced, 1 chopped red pepper, 3 cloves minced garlic, 1 tbsp thyme, 1 tbsp flour, 1 bottle Sam Adams Octoberfest beer, 1 14oz can diced tomatoes, 1 cup chicken stock, 2 tbsp hot sauce
1. Heat a dutch oven with one tbsp olive oil. Then brown the chicken thighs in two batches. Remove chicken thighs to a plate and then brown the kielbasa.
2. Add the onion, fennel, pepper, garlic, and thyme and cook until the vegetables are softened (about 10 minutes).
3. Add the flour and cook for 1 to 2 minutes. Then pour in the beer and let the foam subside. Stir in the tomatoes, chicken stock, and hot sauce. Let the sauce thicken and return the chicken to the dutch oven. Simmer covered for 20 minutes or until the chicken is cooked through. Let the flavors meld and your meal is ready.
It’s an easy recipe and satisfyingly delicious! I’ll give you the recipe for the apple cheddar buttermilk biscuits that I served along with it in my next post. Happy Hump Day everyone!