Porter-Braised Chicken Thighs with Root Vegetables

Porter-Braised Chicken Thighs with Root Vegetables

Porter-Braised Chicken Thighs with Root Vegetables is rated 4.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 4

Slightly bitter and with a deep coffee-like flavor, porter, a very dark ale, makes this braise rustic and hearty. Porter’s toastiness plus the sweetness of root vegetables and the spiciness of Dijon mustard creates a stew full of contrasting, but harmonious, flavors.

Ingredients:

  • 8 skin-on, bone-in chicken thighs, about 3 1/2 lb. (1.75 kg) total
  • Salt and freshly ground pepper
  • 2 Tbs. canola oil
  • 2 Tbs. unsalted butter, plus 5 Tbs. (2 1/2 oz./75 g) at room temperature
  • 1 large yellow onion, chopped
  • 2 carrots, cut into 1-inch (2.5-cm) chunks
  • 2 red potatoes, cut into 1-inch (2.5-cm) chunks
  • 1 celery root, about 14 oz. (440 g), peeled, trimmed, halved and cut into 1-inch (2.5-cm) chunks
  • 2 bottles (12 fl. oz./375 ml each) porter
  • 2 cups (16 fl. oz./500 ml) chicken broth
  • 2 Tbs. light brown sugar
  • 2 Tbs. firmly packed light brown sugar
  • 2 Tbs. Dijon mustard
  • 2 tsp. tomato paste
  • 1 tsp. dried thyme
  • 1/3 cup (2 oz./60 g) all-purpose flour

Directions:

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 One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)

Rated 3 out of 5 by from Third time's a charm? First time I made this dish, I followed the directions to the T, as the reviews for the recipe are stellar. Usually, I tweak to taste but but decided not to, this time. However, I kept waiting for something more. Unfortunately, the bitter taste prevailed too heavily and we were disappointed. Second time I made the dish, I only used one bottle and made up for it with stock. Adjusted the spices used already given in the recipe and added some not included. I also cooked it longer than suggested hoping to reduce the bitter flavor which worked.
Date published: 2012-03-15
Rated 5 out of 5 by from Delicious! This is a great meal to have on a cold day. It's warm and flavorful and very easy to make. I threw in some fennel for good measure. I also used legs and thighs.
Date published: 2012-01-04
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