Rating: 4 stars
84 Ratings
  • 5 star values: 38
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 13
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
stand:
10 mins
cook:
15 mins
bake:
40 mins
total:
1 hr 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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  • 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.

  • 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.

Nutrition Facts

553 calories; fat 34g; cholesterol 183mg; saturated fat 8g; carbohydrates 23g; mono fat 13g; poly fat 9g; insoluble fiber 4g; sugars 9g; protein 33g; vitamin a 12390.5IU; vitamin c 7.7mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 8.3mg; vitamin b6 0.8mg; folate 36.3mcg; vitamin b12 0.8mcg; sodium 571mg; potassium 731mg; calcium 70.7mg; iron 2mg.
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