INGREDIENTS
8
Chicken thighs, skinless or skin-on
4
Carrots, medium
1
Celery root (about 14 ounces), medium
1
Parsley
4
Red potatoes, medium
1 tsp
Thyme, dried
2
Yellow onions, medium
2 cups
Chicken stock or low-sodium canned chicken broth, homemade
2 tsp
Tomato paste, store-bought or homemade
2 tbsp
Dijon mustard
1/4 cup
All-purpose flour
2 tbsp
Brown sugar, packed light
1
Salt and freshly ground black pepper
2 tbsp
Canola oil
7 tbsp
Butter, unsalted
2
bottles Porter