Recipe is from Better Homes and Gardens Special Interest Publications - Roasted 2016
PREP 30 minutes, stand 10 minutes ROAST 40 minutes at 350F 1 tbsp packed brown sugar 1.5 tsp chili powder 0.5 tsp salt 0.25 tsp crushed red pepper 0.25 tsp black pepper 8 bone-in chicken thighs 1 tbsp vegetable oil 8 small carrots with 1-inch tops 1 cup chopped parsley 1 medium onion, sliced 2 tbsp all-purpose flour 1 12-oz bottle of brown ale 0.5 cup reduced sodium chicken broth 4 cloves of garlic, minced Coarsely chopped celery leaves Fresh thyme | 1. Preheat oven to 350F. In a small bowl combine first five ingredients. Sprinkle mixture over chicken; rub in with your fingers. Let stand 10 minutes. 2. In an extra-large over-going skillet heat oil over medium-high heat. Add chicken; cook until browned and crisp, turning once. remove chicken, reserving 1 tbsp drippings in skillet. 3. Add carrots, chopped celery, and onion to reserved drippings. Cook 5 minutes or until tender, stirring occasionally. Sprinkle with flour; cook and stir 1 minute. Sitr in ale, broth, and garlic. Bring to simmering. Return chicken to skillet. Cover and transfer to oven. 4. Roast 40 minutes or until chicken is done (at least 175F). Sprinkle with celery leaves and thyme. Makes 4 servings. Per serving: 553 cal., 34 g fat, (8g sat. fat), 183 mg chol., 571 mg sodium, 23 g carbs, 4 g fiber, 33 g protein. |