Beer-Braised Chicken With Root Vegetables

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

Chopped parsley for garnish (optional)

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