A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81.
STOUT-BRAISED CHICKEN AND MUSHROOMS
Makes 4 servings
4 bone-in skin-on chicken thighs (about 2½ pounds)
2¼ teaspoons kosher salt, divided
1 teaspoon ground black pepper
2 tablespoons vegetable oil
4 cups fresh baby portobello mushrooms, halved or quartered
1 cup chopped yellow onion
2 cloves garlic, minced
1 cup stout beer
¼ cup tomato paste
1 tablespoon firmly packed light brown sugar
3 sprigs fresh thyme
1 teaspoon apple cider vinegar
Mashed potatoes, to serve
Garnish: fresh thyme sprigs
1. Preheat oven to 425°.
Trim any excess fat from
