INGREDIENTS

1 tablespoon coconut sugar

1/2 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

8 skin-on chicken thighs

1 tablespoon extra virgin olive oil

1 medium onion, sliced

2 stalks celery, chopped

8 small whole carrots with tops, peeled and tops trimmed to 1-inch

2 tablespoons gluten free flour

1 12 ounce bottle brown ale

1/2 cup reduced-sodium chicken broth

4 cloves garlic, peeled

Coarsely chopped celery leaves

Fresh thyme

DIRECTIONS

1. Preheat oven to 350 degrees F. In a small bowl combine coconut sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.
2. In an extra-large oven-going skillet heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat; reserving 1 tablespoon.
3. In the same skillet cook and stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring to a simmer. Return chicken to skillet. Add garlic.
4. Cover and bake 40 minutes.
5. Sprinkle with celery leaves and thyme. Makes 4 servings.

Recipe adapted from Better Homes and Gardens