Porter Braised Chicken Thighs And Root Vegetables

Ingredients

1.2 pounds (550 g) chicken thighs, with skin and bone

1 leek, roughly chopped

1 Carrot, chopped

1 Small Celeriac bulb (celery root), about 500 grams

1 Small Swede, about 550 grams

1 Pint (20 fluid oz) Porter or Stout (Guinness used for calorie calculation)

2 cups chicken stock

2 Tbsp Dijon Mustard

1.5 Tbsp Brown sugar (lightly packed)

2 tsp tomato paste

1 Tsp dried thyme

3 Tbsp butter, salted

1/4 cup flour

This Is An Adaptation From A Williams-Sonoma

Spark Recipes

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