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- 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
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.
- Servings Per Recipe 4,
- cal. (kcal) 553,
- Fat, total (g) 34,
- chol. (mg) 183,
- sat. fat (g) 8,
- carb. (g) 23,
- Monosaturated fat (g) 13,
- Polyunsaturated fat (g) 9,
- fiber (g) 4,
- sugar (g) 9,
- pro. (g) 33,
- vit. A (IU) 12391,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 571,
- Potassium (mg) 731,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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