Brown Ale-Braised Chicken

By ezunich

Ingredients

• 1 tbs brown sugar
• 1/2 tbs chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper
• 8 skin-on chicken thighs
• 1 tbs vegetable oil
• 1 medium onion, sliced
• 2 stalks celery, chopped
• 8 small whole carrots with tops, peels and tops trimmed to 1 inch
• 2 tbs flour
• 1 12 oz bottle brown ale
• 1/2 cup chicken broth
• 4 cloves garlic, pressed
• Coarsely chopped celery leaves
• Fresh thyme

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350°. In a small bowl, combine brown sugar, chili powder, salt, black pepper and red pepper; rub into chicken thighs. Let stand 10 minutes.

2. In an extra-large ovenproof 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 tbs.

3. In the same skillet cook and stir the onion, celery, 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.