Porter-Braised Chicken Thighs with Root Vegetables

Slightly bitter and with a deep coffee-like flavor, porter, a very dark ale, makes this braise rustic and hearty. The interplay of the toasty nuances from the porter, the sweetness of root vegetables and the spiciness of Dijon mustard creates a poultry stew full of contrasting but harmonious flavors.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Porter-Braised Chicken Thighs with Root Vegetables
Review 1 for Porter-Braised Chicken Thighs with Root Vegetables
3 out of 5
3 out of 5
SeattleBurbGirl
March 15, 2012
Ability level:Advanced
Would You Recommend? No
+1point
1of 1found this review helpful.
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Third time's a charm?
March 15, 2012
First time I made this dish, I followed the directions to the T, as the reviews for the recipe are stellar. Usually, I tweak to taste but but decided not to, this time. However, I kept waiting for something more. Unfortunately, the bitter taste prevailed too heavily and we were disappointed.
Second time I made the dish, I only used one bottle and made up for it with stock. Adjusted the spices used already given in the recipe and added some not included. I also cooked it longer than suggested hoping to reduce the bitter flavor which worked.
Pros: Yield, Good Value, Easy
Cons: Taste
Review 2 for Porter-Braised Chicken Thighs with Root Vegetables
5 out of 5
5 out of 5
Benson
,San Antonio
,TX
January 4, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Delicious!
January 4, 2012
This is a great meal to have on a cold day. It's warm and flavorful and very easy to make. I threw in some fennel for good measure. I also used legs and thighs.
Pros: Yield, Quick, Good Value, Easy, Appearance, Impressive, Will Make Again