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1
Preheat oven to 250 F. Place your chopped veggies in a large Dutch oven or deep casserole dish.
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2
Set aside.
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3
Heat canola oil in a large pan over moderate heat.
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4
Crack some sea salt and black pepper onto the chicken thighs then add them into the pan.
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5
Sear the chicken, on both sides, until golden brown.
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6
Add 1/4 cup of the beer to the pan and allow the chicken to simmer in the beer for approximately 5 minutes.
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7
Remove from heat.
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8
Place the chicken thighs in the Dutch oven in and around the vegetables.
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9
Pour the beer/contents of the pan over the chicken and vegetables.
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10
In a small pot, bring the chicken stock to a light simmer.
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11
Slowly add the rest of the beer and bring back to a simmer.
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12
Add the brown sugar, Dijon mustard, tomato paste, and thyme.
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13
Whisk until the sugar is dissolved and everything is combined.
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14
In a small bowl, whisk together half of the cornstarch and the cold water.
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15
When thoroughly mixed, slowly add it to the stock.
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16
Allow to simmer for approximately 5 minutes, whisking constantly.
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17
If after 5 minutes its not as thick as youd like, repeat the cornstarch and water method one more time.
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18
Carefully pour the liquid over the chicken and vegetables, cover, and put in the oven to bake.
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19
Baste every hour or so.
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20
This stew can roast from 5-7 hours at 250 F, but you can bring it to 350 F and have it done in 3-5 hours depending on your oven.
