Porter-Braised Chicken with Root Vegetables

A fall favorite!


skin-on, bone-in chicken thighs, about 3 1/2 lb. total
2 tablespoons
canola oil
2 tablespoons
unsalted butter, plus 5 Tbs. at room temperature
large yellow onion, chopped
carrots, cut into 1-inch chunks
red potatoes, cut into 1-inch chunks
celery root, about 14 oz. peeled, trimmed, halved and cut into 1-inch (2.5-cm) chunks
2 bottles
2 cups
chicken broth
2 tablespoons
packed light brown sugar
2 tablespoons
Dijon mustard
2 teaspoons
tomato paste
1 teaspoon
dried thyme
1/3 cup
all-purpose flour
salt and freshly ground pepper, to taste


  1. Season the chicken thighs with salt and pepper. In a large, heavy pot, heat the oil over medium-high heat. 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.
  2. 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.
  3. 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.
  4. 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. Serves 4.

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