Porter-braised Chicken Thighs With Root Vegetables

Name: Porter-braised Chicken Thighs With Root Vegetables
Prep time: 1 h 1 min
Cook time: 1 h 1 min
Total time: 1 h 1 min
Yield: 4
Cuisine: Global
Ingredients: 8 bone-in, skin-on chicken thighs, about 3 1/4 lb. total; 2 Tbs firmly packed light brown sugar; 2 Tbs canola oil; 2 carrots; 1 celery root, about 14 oz; 2 Tbs Dijon mustard; 1 teaspoon dried thyme; 79 milliliters all-purpose flour; 2 teaspoons kosher salt, plus more, to taste; 473 milliliters low-sodium chicken broth or stock; 1 teaspoons freshly ground pepper, plus more, to taste; 2 bottles porter, each 12 fl. oz; 2 red potatoes; 2 teaspoons tomato paste; 7 Tbs unsalted butter, at room temperature; 1 large yellow onion

Porter-braised Chicken Thighs With Root Vegetables might be just the main course you are searching for. One serving contains 1128 calories, 56g of protein, and 77g of fat. This recipe serves 4. If you have butter, porter, kosher salt, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.