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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

Description

Slightly Bitter And With A Deep Coffee-like Flavor, Porter, A Very Dark Ale, Makes This Braise Rustic And Hearty. The Interplay Of The Toasty Nuances From The Porter, The Sweetness Of Root Vegetables And The Spiciness Of Dijon Mustard Creates A Poultry St

Williams-Sonoma