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Porter-Braised Chicken Thighs with Root Vegetables

Yields5 Servings

 810 skin-on, bone-in chicken thighs, about 3.5 lb 
 sea salt and freshly ground black pepper
 2 tbsp olive oil
 2 tbsp unsalted butter, plus 5 Tbsp at room temperature (reserved)
 1 large yellow onion, chopped
 2 carrots, cut into 1-inch chunks
 ¾ lb small potatoes
 1 small celery root, about 3/4 lb, peeled, halved and cut into 1-inch cubes
 1 tbsp ​finely minced fresh thyme leaves, plus a few extra sprigs for garnish
 2 cups dark porter 
 1 GoBio! Organic Chicken Bouillon Cube, dissolved in 3 cups boiling water
 2 tbsp light brown sugar
 2 tbsp Dijon mustard
 2 tsp tomato paste
  cup all-purpose flour
 2 GoBio! Organic Chicken Gravy Cube

Season the chicken with sea salt and freshly ground black pepper. Heat the oil in a large dutch oven on medium high heat. Working in batches, sear the chicken, turning once or twice, until lightly browned, about 5 minutes. Transfer to a plate. Pour off the fat from the pot and discard.​

Reduce the heat to medium, place the pan on the heat and melt 2 Tbsp butter. Add the onion and sauté until soft and golden, about 5 minutes. Add the carrots, potatoes, celery root, and thyme. Stir well to coat with the butter for a minute or two. Add the porter, GoBio! Organic Chicken broth, brown sugar, mustard and tomato paste to the pot along with the chicken thighs. Bring to a simmer and cover. ​

Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes.​

In a heatproof bowl, mash together the remaining 5 Tbsp butter and the flour to form a thick paste. Gradually whisk about 2 cups (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 fully cooked, about 10 minutes. ​

Prepare the GoBio! Organic Gravy according to package instructions. Ladle the gravy over the chicken, serve immediately, with remaining gravy on the side. ​

Nutrition Facts

Servings 5