- 3 lb. (1.5 kg) bone-in, skin-on chicken thighs
- Salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 jar (24.5 oz./695 g) Anchor Christmas Ale braising sauce
- Mashed potatoes for serving
Season the chicken with salt and pepper.
Slow-cooker method: In the stovetop-safe insert of a slow cooker or a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Transfer the chicken to a slow cooker and add the braising sauce. Cover and cook on high according to the manufacturer’s instructions until the chicken is fork-tender, about 2 hours.
Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Return all the chicken to the pot and add the braising sauce. Cover the pot, transfer to the oven and cook until the chicken is fork-tender, 1 to 1 1/2 hours.
Serve the chicken on top of the mashed potatoes, spooning the braising sauce on top. Serves 6 to 8.