My husband and I love craft beers, so this is a perfect dish for us to be able to use a bottle of beer we have in the fridge. If you are not a dark beer drinker, you can always buy a mix and match 6 pack (which is what we do a lot). Or buy a pack of porter and do not refrigerate them and keep a few on hand for making this in the future (which you'll want to do once you try this).
My husband loves this dish because not only am I cooking with beer, I use one of our easiest pieces of cookware to clean, the Le Creuset dutch oven. The Le Creuset is one of favorite cooking tools of all time. It cooks like nothing else and is perfect for anything from braising to cooking a pot roast to just sauteing meat or vegetables. I look for any excuse to use it especially in the winter (even though I love our All Clad cookware as well).
While this recipe is from Williams Sonoma, I did make a few edits such as cutting out the celery root and only making 4 pieces of chicken, rather than 8, due to the size of my Dutch oven and number of people I am cooking for.
Ingredient count:11 (only needed to buy 5)
Porter Braised Chicken Thighs (credit: http://www.williams-sonoma.com/recipe/porter-braised-chicken-thighs-with-root-vegetables.html)
Season the chicken thighs with salt and pepper. In a Dutch oven or other heavy pot over medium-high heat, warm the oil until very hot but not smoking. Add the chicken thighs, skin side down, and cook, turning once, until lightly browned on both sides, about 5 minutes. Transfer to a platter.
Reduce the heat to medium, Add the onion and sauté until golden, about 6 minutes.
Add the carrots, and potatoes, then stir in the porter, broth, brown sugar, mustard, tomato paste and thyme.
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.
Serve in a shallow bowl.
Ingredients
2 carrots, cut into 1 in chunks
2 red potatoes, cut into 1 in chunks
1 yellow onion, minced
4 bone-in, skin on chicken thighs
2 Tbs olive oil
1 (12 fl oz.) bottle Porter
1 cup chicken broth
1 Tbs, packed light brown sugar
1 Tbs. Dijon mustard
1 tsp, tomato paste
3 sprigs of Fresh thyme
Season the chicken thighs with salt and pepper. In a Dutch oven or other heavy pot over medium-high heat, warm the oil until very hot but not smoking. Add the chicken thighs, skin side down, and cook, turning once, until lightly browned on both sides, about 5 minutes. Transfer to a platter.
Reduce the heat to medium, Add the onion and sauté until golden, about 6 minutes.
Add the carrots, and potatoes, then stir in the porter, broth, brown sugar, mustard, tomato paste and thyme.
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.
Add the carrots, and potatoes, then stir in the porter, broth, brown sugar, mustard, tomato paste and thyme.
Ingredients
2 carrots, cut into 1 in chunks
2 red potatoes, cut into 1 in chunks
1 yellow onion, minced
4 bone-in, skin on chicken thighs
2 Tbs olive oil
1 (12 fl oz.) bottle Porter
1 cup chicken broth
1 Tbs, packed light brown sugar
1 Tbs. Dijon mustard
1 tsp, tomato paste
3 sprigs of Fresh thyme
Season the chicken thighs with salt and pepper. In a Dutch oven or other heavy pot over medium-high heat, warm the oil until very hot but not smoking. Add the chicken thighs, skin side down, and cook, turning once, until lightly browned on both sides, about 5 minutes. Transfer to a platter.
Reduce the heat to medium, Add the onion and sauté until golden, about 6 minutes.
Add the carrots, and potatoes, then stir in the porter, broth, brown sugar, mustard, tomato paste and thyme.
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.
No comments:
Post a Comment