I found this recipe in a Roasted! magazine a few years ago. The chicken thighs get so tender and pack quite the flavor punch. This chicken is a great fall dinner with some mashed potatoes. My boyfriend's dad is an avid home-brewer, and we often use one of his brown ales for this chicken!
Ingredients:
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/3 teaspoon black pepper
4-6 bone-in chicken thighs
1 tablespoon olive oil
6 large carrots, peeled and cut into 3-inch pieces
1 cup celery, chopped
1 white onion, sliced
5 tablespoons flour
12-oz brown or red ale
1/2 cup chicken broth
4 cloves garlic, minced
Preparation:
1. Preheat oven to 350 degrees.
2. In a small bowl, combine brown sugar, chili powder, salt, crushed red pepper, and black pepper. Rub mixture over chicken and let stand 10 minutes.
3. Heat olive oil in a dutch oven over medium heat. Add chicken, cooking until browned and crisp. Remove chicken to a plate and cover with foil.
4. Using the drippings in the dutch oven, cook carrots, celery, and onion for about 5 minutes. Sprinkle with flour and cook for about 1 more minute.
5. Add ale, broth, and garlic to the dutch oven and stir.
6. Return chicken to the dutch oven. Cover and transfer to the oven.
7. Roast for 40 minutes. Serve warm with mashed potatoes.
Ingredients:
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/3 teaspoon black pepper
4-6 bone-in chicken thighs
1 tablespoon olive oil
6 large carrots, peeled and cut into 3-inch pieces
1 cup celery, chopped
1 white onion, sliced
5 tablespoons flour
12-oz brown or red ale
1/2 cup chicken broth
4 cloves garlic, minced
Preparation:
1. Preheat oven to 350 degrees.
2. In a small bowl, combine brown sugar, chili powder, salt, crushed red pepper, and black pepper. Rub mixture over chicken and let stand 10 minutes.
3. Heat olive oil in a dutch oven over medium heat. Add chicken, cooking until browned and crisp. Remove chicken to a plate and cover with foil.
4. Using the drippings in the dutch oven, cook carrots, celery, and onion for about 5 minutes. Sprinkle with flour and cook for about 1 more minute.
5. Add ale, broth, and garlic to the dutch oven and stir.
6. Return chicken to the dutch oven. Cover and transfer to the oven.
7. Roast for 40 minutes. Serve warm with mashed potatoes.