By hazel92736

Sheet-Pan Chicken Thighs With Potatoes, Fennel, and Mustard-Beer Sauce Recipe

Ingredients

6 servings

680gYukon gold potatoes

sliced crosswise into 1/8-inch-thick rounds

1 x 1 poundfennel

large, bulb, stalks, and root end trimmed and bulb sliced lengthwise 1/8-inch-thick, fronds reserved

1 tablespoonextra-virgin olive oil

kosher salt

freshly ground black pepper

8chicken thighs

bone-in, skin-on

115gsharp white cheddar cheese

finely grated, preferably with a Microplane grater

1 x 12 ouncelager

can, pilsner, or pale ale

45mlstone-ground mustard

coarse

1 teaspoonsugar

or more to taste

30gunsalted butter

Instructions