BROWN ALE-BRAISED CHICKEN

BROWN ALE-BRAISED CHICKEN image

Yield 4

Number Of Ingredients 16

Tbsp. packed brown sugar
1/2 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper
8 skin-on chicken thighs
1 Tbsp. vegetable oil
1 medium onion, sliced
2 stalks celery, chopped
8 small whole carrots with tops, peeled and tops trimmed to 1 inch
2 Tbsp. all-purpose flour
1 12-oz. bottle brown ale
1/2 cup reduced-sodium chicken broth
4 cloves garlic, peeled
Coarsely chopped celery leaves
Fresh thyme

Steps:

1. Preheat oven to 350F. In a small bowl combine brown sugar, chili powder salt, ground black peper, and crushed 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 bot sides and skin is crispy. Remove chicken from skillet. Drain fat, reserving 1 Tbsp. 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 o a simmer. Return chicken to skillet. Add garlic. Cover and bake 40 minutes. Sprinkle with celery leaves and thyme.