Beer Braised Chicken Thighs

By Leite's Culinaria

Ingredients

8 medium (3 1/2 lbs) skinless or skin-on chicken thighs
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons plus 5 tablespoons (3 1/2 oz) unsalted butter (at room temperature)
2 to 3 medium yellow onions (chopped)
4 to 6 medium carrots (peeled and cut into 1-inch (25 mm) chunks)
4 to 6 medium red potatoes (peeled if desired, cut into 1-inch (25 mm) chunks)
1 medium (14 oz) celery root (peeled, trimmed, halved, and cut into 1-inch (25 mm) chunks (or substitute potatoes))
Two (12-ounce) bottles porter (or substitute brown ale)
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons packed light brown sugar
2 tablespoons Dijon mustard
2 teaspoons store-bought or homemade tomato paste
1 teaspoon dried thyme
1/4 cup all-purpose flour
Chopped parsley for garnish ((optional))

Prep Time25mins
Cook Time50mins
Servings6

Instructions

Pat the chicken thighs dry and season them with salt and pepper.

Place a large, heavy pot, such as a Dutch oven, over medium heat and add the oil. Sear the chicken thighs, turning once or twice, until lightly browned on both sides, about 5 minutes total. (You may need to cook the chicken in batches.)

Transfer the chicken to a plate. Pour off the drippings from the pot, leaving just enough to barely coat the bottom. With the heat still on medium, add 2 tablespoons butter and wait until it melts.

Add the onions and cook until golden, about 6 minutes.

Add the carrots, potatoes, and celery root, porter, stock or broth, sugar, mustard, tomato paste, and thyme and stir to combine. Return the chicken to the pot, submerging the thighs in the liquid, and bring to a simmer. Reduce the heat to medium-low and gently simmer, uncovered and stirring occasionally, for 30 minutes.

In a heatproof bowl using the back of a fork, mash together the remaining 5 tablespoons butter and the flour to form a thick paste.

Gradually whisk about 2 cups hot cooking liquid into the flour-butter mixture until completely combined. Slowly add this mixture to the pot, stirring constantly. Once the flour mixture is incorporated, continue simmering uncovered, stirring occasionally, until the chicken thighs are cooked through and the vegetables are tender, about 10 minutes.

Using a slotted spoon or tongs, transfer the chicken thighs and vegetables to a platter. Skim any fat from the surface of the liquid in the pot or, if you have a fat separator, pour the contents of the pot into it and pour off the fat. If you prefer a thicker sauce, simmer the liquid until the desired consistency is achieved. Taste and season the sauce according to personal preference with salt and pepper. TESTER TIP: If the porter you selected was particularly bitter, you may need to add a smidgen more beer or sugar or both to the cooking liquid to lend the resulting sauce a more mellow flavor profile. (That's fancy talk for "make it taste better.")

Pour the sauce over the chicken thighs and vegetables and, if desired, scatter some parsley over the top.