Dear Denise, Thank you for thinking about your Brother. The recipes you passed along are going to be a hit.
I tried the “Brown Ale Braised Chicken” – that is the official title for the recipe. My sister found several recipes in the October issue of Better Homes and Gardens…. in a section labeled, “Cooking with Beer”. Life doesn’t get much better than that!
I had a left-over mini Newcastle Brown Ale keg in my refrigerator that need to be consumed…I used almost a pint for the recipe, there was about a pint and a half left that helped me through the labor of preparing the dish.
I will have to admit that I altered the recipe just a bit…The ingredients for the rub were not sufficient to coat the 8 chicken thighs. I am also of the opinion that the size of the chicken thighs Better Homes and Garden had in mind for the recipe do not match the offerings found in my local Texas supermarket. The 8 thighs I purchased weighed in at 6.8 pounds! I have a large deep sided skillet and it was full to the brim!
I will provide the recipe as prepared.
Preheat oven to 350 F. In a small bowl combine brown sugar, chili powder, salt, pepper and cumin. Use as a rub and let thighs sit 10 minutes.
In a large oven proof skillet brown chicken until skin is crispy. Remove chicken, drain fat reserving about 2 tbsp.
I the same skillet cook the onion, carrots and celery in the reserved fat until tender – 5 minutes or so. Stir in flour and cook for 1 minute. Stir in beer and broth until simmering. Return chicken to skillet, add garlic, cover and bake for 40 minutes.
Remove from oven and sprinkle the chopped celery leaves and thyme across the top. I enjoyed my plate with a pint of my homebrewed IPA….so good.