1.5kgchicken thighs or drumsticksor a mixture of both
660mldark beersuch as porter or stout
2brown onionsroughly chopped
4carrotspeeled and cut into inch chunks
4red potatoescut into inch chunks
2sticks celeryroughly chopped
1yellow courgettecut into inch chunks
2tbsplight brown sugar
Plain flourfor coating the chicken pieces
Salt and freshly-ground black pepper
Neutral oil for fryingsuch as vegetable or rapeseed oil
Half fill a plate or shallow dish with flour and season with salt and pepper. Add each of the chicken pieces to the plate and completely cover with the seasoned flour mixture. Add more flour and seasoning to the plate if need be. Once covered, set the chicken pieces aside.
Add a generous splash of oil to a heavy-based saucepan or Dutch oven and heat until shimmering. Add the chicken in batches of 3-4 pieces to avoid overcrowding the pan. Cook on high heat for around 3-4 minutes on each side, or until golden-brown. Remove from the pan and sear the remaining chicken pieces.
Remove the chicken from the pan and discard most of the residual flour. Add the butter and add the onions, carrots, celery, potatoes, and courgette then continue to cook over high heat until the vegetables soften and begin to colour.
Once the vegetables have coloured, add the thyme, bay leaves and garlic. Continue to cook for another minute, stirring until fragrant. Add the sugar and mustard and continue to cook for another 30 seconds or so, stirring constantly.
Return the chicken to the pan alongside any juices and add the beer to the pan. Bring to the boil, making sure all chicken pieces are completely submerged, and simmer uncovered for 45 minutes, stirring occasionally. Taste for seasoning and add more salt and pepper if necessary before serving.