Brown Ale-Braised Chicken

By courtneyepowell

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

Details

Servings 4

Preparation

Step 1

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.