Braised Chicken Harvest Plate

Directions

1. In a 2 quart saucepan simmer 2 bottles pumpkin ale. Do not boil. Simmer 25-30 minutes until reduced.
2. Meanwhile, clean and slice thinly shitake mushrooms. Set aside.
3. Finely chop 1/3 cup fresh mint. Set aside. Reserve 4 sprigs for garnish.
4. Peel and cut sweet potato into 1/2" rounds. Cut each round in half, set aside in small bowl with carrots.
5. Preheat oven to 400'
6. Heat oil in large saute pan. Add chicken thighs, skin side down. Sear until crispy and browned. Turn and cook underside 5 minutes.
7. Remove chicken to plate and drain oil from pan. Add butter, balsamic vinegar and mushrooms. Saute mushrooms while loosening crusty bottom from pan until tender.
8. At this time, beer should be reduced. Add honey and continue to simmer 2 minutes in saucepan, stirring until combined making a nice glaze.
9. Add glaze to saucepan, reserving 1/3 cup in saucepan for vegetables. Combine well and bring to simmer.
10. In small bowl cobine apple juice with flour until smooth.
11. Add to sauce. Stir and cook 3-5 minutes until thickened and smooth. Add chopped mint, reserving 1 Tbsp for sprinkle on vegetables.
12. Place chicken in 9" x 13" baking dish, leaving skin uncovered.
13. Cook in preheated oven 45 minutes.
14. Meanwhile, steam sweet potato and carrots on stove top until tender, about 10-15 minutes. Remove from heat and keep covered.
15. To plate; serve 2 thighs on each plate topped with an equal portion of sauce. Pile vegetables and sprinkle fresh chopped mint.
16. Drizzle reserved glaze down center of vegetables and inside rim of plate.
17. Garnish vegetable portion with fresh sprig of mint. Serve hot!