Beer-braised Chicken with Root Veggies

This is a very flavorful dish that is pretty easy. It would make a wonderful twist on Chicken and Dumplings, but unfortunately I had to settle for fresh, homemade bread. Poor me, I know! Bonus, I got to use my new Lodge enamel-coated, cast iron dutch oven again!  Also, gluten-free friends, this recipe can easily be altered with gluten-free beer

Beer-braised Chicken with Root Veggies

• 8 skinless or skin-on chicken thighs (about 3 pounds)
• Sea salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons plus 5 tablespoons unsalted butter, at room temperature
• 2 cloves garlic, crushed
• 1 large medium yellow onions, chopped
• 4 medium carrots, peeled and cut into 1-inch chunks
• 4 to 6 medium potatoes, cut into 1-inch chunks (I used a combination of red, gold, or purple)
• 1 medium celery root, peeled, and cut into 1-inch chunks (or substitute extra potatoes)
• Two 12-ounce bottles of strong, dark beer (Porter or Abbey ales work well)
• 2 cups chicken broth
• 2 tablespoons packed brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon tomato paste
• 1 teaspoon dried or 4-6 sprigs fresh thyme 
• 1/4 cup all-purpose flour

Directions: 

• Season the chicken with the salt and pepper. In a large, heavy pot, such as a Dutch oven, heat the oil over medium heat. Sear the chicken, turning once or twice, until lightly browned on both sides. You may need to cook the chicken in batches. Remove when done and set aside and pour off excess fat from the pot.
• On medium heat melt 2 tablespoons butter. Add the onions and garlic sauté until golden
• Add the carrots, potatoes, and celery root, and stir in the porter, broth, sugar, mustard, tomato paste, and thyme. 
• Return the chicken thighs to the pot, submerging them in the liquid. Cover, reduce the heat to medium-low, stirring occasionally, for 30 minutes.
• In a heatproof bowl make a roux with the remaining 5 tablespoons butter and the flour to form a thick paste. You can use a pastry blender or a fork. Slowly whisk about 2 cups hot cooking liquid into the roux. Then, slowly stir this mixture into the pot. Cover and simmer, stirring occasionally, about 10 minutes until it starts to thicken and the chicken and veggies are cooked
• Remove the chicken and vegetables to a platter or individual serving plates. Skim any fat from the surface of the stew. 
• Salt and Pepper to taste. Simmer the sauce a bit longer if you like it thicker. 
• Spoon the sauce over the chicken and vegetables and serve.