ingredients
1 tablespoon packed brown sugar
1/2 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
8 skin-on chicken thighs
1 tablespoon vegetable oil
1 medium onion, sliced
2 stalks celery, chopped
8 small whole carrots with tops, peeled and tops trimmed to 1-inch
2 tablespoons all-purpose flour
1 12 ounce bottle brown ale
1/2 cup reduced-sodium chicken broth
4 cloves garlic, peeled
Coarsely chopped celery leaves
Fresh thyme
directions
1. Preheat oven to 350 degrees F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.
2. In an extra-large oven-going skillet heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat; reserving 1 tablespoon.
3. In the same skillet cook and stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring to a simmer. Return chicken to skillet. Add garlic. Cover and bake 40 minutes. Sprinkle with celery leaves and thyme. Makes 4 servings.