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Porter-Braised Chicken With Root Vegetables

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Porter-Braised Chicken With Root Vegetables

Ingredients

  • 8 skinless or skin-on chicken thighs (about 3 1/2 pounds total)
  • salt and freshly ground black pepper to taste
  • 2 tablespoons canola oil
  • 2 tablespoons plus 5 tablespoons unsalted butter, at room temperature
  • 2 medium yellow onions, chopped
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 4 to 6 medium red potatoes, peeled if desired, cut into 1-inch chunks
  • 1 medium (about 14 ounces) celery root, peeled, trimmed, halved, and cut into 1-inch chunks (or substitute potatoes)
  • two 12-ounce bottles porter
  • 2 cups homemade chicken stock or low-sodium chicken broth
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons dijon mustard
  • 2 teaspoons tomato paste
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
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Published 2014-09-09 12:33:54 (2 years ago).

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