INGREDIENTS
8
Chicken thighs, skin-on
8
Carrots with tops, small whole
2
stalks Celery
1
Celery, leaves
4 cloves
Garlic
1
Onion, medium
1
Thyme, Fresh
1/2 cup
Chicken broth, reduced-sodium
2 tbsp
All-purpose flour
1/4 tsp
Black pepper, ground
1 tbsp
Brown sugar, packed
1/2 tbsp
Chili powder
1/4 tsp
Red pepper
1/2 tsp
Salt
1 tbsp
Vegetable oil
1
bottle Ale, brown