2 tablespoon butter
1 cup white onions chopped
2 ribs celery, chopped
2 large carrots, chopped
¼ cup all-purpose flour
1 teaspoon chili powder
1 teaspoon salt
1 lb chicken thighs boneless and skinless
1 cup Schell’s IPA
2 tablespoon tomato paste
4 cups chicken broth low sodium
¼ cup buffalo wing sauce
½ cup Mexican crema (or 1/3 cup heavy cream)
Salt and pepper
1/2 cup blue cheese crumbled
Chopped green onions
Melt the butter in a stockpot or Dutch oven over medium high heat.
Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
In a shallow bowl stir together the flour, chili powder and salt.
One at a time dredge the chicken in the flour mixture until well coated.
Push the vegetables to the edge of the pot making a hole in the center. Add the chicken one or two at a time until seared on all sides.
Sprinkle the remaining flour mixture over the pot.
Pour in the Schell’s IPA, scraping to deglaze the bottom of the pot.
Stir in the tomato paste, broth, and wing sauce.
Lower heat to medium, stir in the crema, cover and simmer until the chicken is cooked through and the broth has thickened slightly, about 15 minutes. Salt and pepper to taste. Serve topped with blue cheese, green onions and cilantro.