Brown Ale Braised Chicken
1 T packed Brown sugar
1⁄2 T chilli powder
1⁄2 t salt
1⁄4 t ground black pepper
1⁄4 t crushed red pepper
8 skin on chicken thighs
1 T vegetable oil
1 medium onion sliced
2 stalks celery chopped
8 small whole carrots with tops trimmed to 1 inch
2 T all purpose flour
1 12 oz. Bottle of brown ale
1⁄2 cup reduced-sodium chicken broth
4 cloves garlic peeled
Coarsely chopped celery leaves
fresh thyme
2 T Blackwater Mustard
1) Preheat oven to 350 degrees. In a small bowl combine brown sugar, chile powder, salt, ground black pepper, and crushed red pepper: rub into chicken thighs.
2) In an extra large oven-proof skillet heat oil over medium-high heat. Add chicken;cook until well brown on both sides and skin is crispy. Remove chicken from skillet. Drain fat reserving 1 Tsp.
3) In same skillet cook and stir the onion, celery and carrots in the reserved fat about 5
minutes or until tender. Stir in the flower and cook for about 1 min. Whisk the mustard into the beer and broth and add. Bring to simmer. Return chicken to skillet, add garlic.
Cover and bake 40 min. Sprinkle with celery leaves and thyme. Serves 4
1⁄2 T chilli powder
1⁄2 t salt
1⁄4 t ground black pepper
1⁄4 t crushed red pepper
8 skin on chicken thighs
1 T vegetable oil
1 medium onion sliced
2 stalks celery chopped
8 small whole carrots with tops trimmed to 1 inch
2 T all purpose flour
1 12 oz. Bottle of brown ale
1⁄2 cup reduced-sodium chicken broth
4 cloves garlic peeled
Coarsely chopped celery leaves
fresh thyme
2 T Blackwater Mustard
1) Preheat oven to 350 degrees. In a small bowl combine brown sugar, chile powder, salt, ground black pepper, and crushed red pepper: rub into chicken thighs.
2) In an extra large oven-proof skillet heat oil over medium-high heat. Add chicken;cook until well brown on both sides and skin is crispy. Remove chicken from skillet. Drain fat reserving 1 Tsp.
3) In same skillet cook and stir the onion, celery and carrots in the reserved fat about 5
minutes or until tender. Stir in the flower and cook for about 1 min. Whisk the mustard into the beer and broth and add. Bring to simmer. Return chicken to skillet, add garlic.
Cover and bake 40 min. Sprinkle with celery leaves and thyme. Serves 4