Porter Braised Chicken Thighs and Root Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.2 pounds (550 g) chicken thighs, with skin and bone1 leek, roughly chopped1 Carrot, chopped1 Small Celeriac bulb (celery root), about 500 grams1 Small Swede, about 550 grams1 Pint (20 fluid oz) Porter or Stout (Guinness used for calorie calculation)2 cups chicken stock2 Tbsp Dijon Mustard1.5 Tbsp Brown sugar (lightly packed)2 tsp tomato paste1 Tsp dried thyme3 Tbsp butter, salted1/4 cup flour
Serves 4
Cut the root vegetables into 1-inch chunks. I never bother peeling carrots for stews, but if you feel like it, go for it.
In a large cast iron pot or dutch oven, brown chicken thighs over medium heat, and turn once, cooking 2-3 minutes per side. Work in batches if necessary.
Remove the chicken and drain off most of the fat from cooking the chicken. Add the chopped leek and stir, cooking until translucent. Add the carrot, swede, and celeriac. Give it a good stir. Add the porter, chicken stock, mustard, tomato paste, sugar and thyme. Add the chicken back to the pot and submerge in the liquid. Bring to a simmer then lower the heat to medium-low and cover. Keep at a simmer for 30 minutes.
Mash together butter and flour to form a paste. Add 1-2 cups of the cooking liquid, to dissolve, then add back to the pot. Cook for a further 10 minutes. Taste for seasoning, then divide into four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ALIE719.
Cut the root vegetables into 1-inch chunks. I never bother peeling carrots for stews, but if you feel like it, go for it.
In a large cast iron pot or dutch oven, brown chicken thighs over medium heat, and turn once, cooking 2-3 minutes per side. Work in batches if necessary.
Remove the chicken and drain off most of the fat from cooking the chicken. Add the chopped leek and stir, cooking until translucent. Add the carrot, swede, and celeriac. Give it a good stir. Add the porter, chicken stock, mustard, tomato paste, sugar and thyme. Add the chicken back to the pot and submerge in the liquid. Bring to a simmer then lower the heat to medium-low and cover. Keep at a simmer for 30 minutes.
Mash together butter and flour to form a paste. Add 1-2 cups of the cooking liquid, to dissolve, then add back to the pot. Cook for a further 10 minutes. Taste for seasoning, then divide into four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ALIE719.
Nutritional Info Amount Per Serving
- Calories: 489.2
- Total Fat: 16.4 g
- Cholesterol: 140.6 mg
- Sodium: 700.4 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 7.2 g
- Protein: 34.5 g
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