Serves 4
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To serve:

  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 batches to avoid crowding the pan, brown the chicken on both sides.
  3. Remove the chicken to a plate. 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.
  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.

Nutrition Facts

Per serving: 723kcals, 35.4g fat (10.1g saturated), 15.1g carbs, 4.9g sugars, 77.1g protein, 3.2g fibre, 1.306g sodium

If you’d rather, switch out the lager for the same volume of extra chicken stock.