Porter-Braised Chicken Thighs With Root Vegetables
This hearty and comforting chicken stew is a perfect one-pot meal that is sure to warm you up on a chilly day. Tender chicken thighs, flavorful vegetables, and a rich sauce made with porter beer create a delicious and satisfying dish that the whole family will love. Serve this stew with crusty bread to soak up every last drop of the savory sauce.
— Constant Cookbook
Ingredients
- 2 carrots
- 2 red potatoes
- 1 celery root, about 14 oz.
- 1 large yellow onion
- 8 bone-in, skin-on chicken thighs, about 3 1/4 lb. total
- 2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 2 Tbs. canola oil
- 7 Tbs. unsalted butter, at room temperature
- 2 bottles porter, each 12 fl. oz.
- 2 cups low-sodium chicken broth or stock
- 2 Tbs. firmly packed light brown sugar
- 2 Tbs. Dijon mustard
- 2 tsp. tomato paste
- 1 tsp. dried thyme
- 1/3 cup all-purpose flour
Instructions
- Season the chicken thighs with salt and pepper. In a large, heavy pot over medium-high heat, warm the oil. Working in batches, sear the chicken thighs, turning once or twice, until lightly browned on both sides, about 5 minutes. Transfer to a plate. Pour off the fat in the pot.
- Reduce the heat to medium and melt the 2 Tbs. butter. Add the onion and sauté until golden, about 6 minutes. Add the carrots, potatoes and celery root, and stir in the porter, broth, sugar, mustard, tomato paste and thyme.
- Return the chicken thighs to the pot, submerging them in the liquid, and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes
- In a heatproof bowl, mash together the 5 Tbs. butter and the flour to form a thick paste. Gradually whisk about 2 cups (16 fl. oz./500 ml) of the hot cooking liquid into the flour-butter mixture, and then stir this mixture into the pot. Cover and simmer, stirring occasionally, until the chicken is opaque throughout, about 10 minutes. Adjust the seasoning and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
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