.125teaspooncayenne pepper1/8th teaspoon - add more for added heat
.25teaspoonsea salt
.25teaspoonground black pepper
8bone-in, skin-onchicken thighsexcess fat trimmed
1 tablespoonolive oil
8skinnywhole carrotspeeled and cut in half
1cupchopped celery
1mediumyellow onionsliced
.75poundpetite potatoessliced in half lengthwise
2tablespoonsall-purpose flour
12ounce bottleGuinness® Stout Beer
0.5cupchicken stock
5whole clovesgarlicpeeled
fresh thyme sprigs to garnish
Instructions
Combine the brown sugar, chili powder, salt, cayenne, and black pepper together in a small bowl.
Sprinkle the spice mixture evenly over the chicken thighs. Rub the mixture over both sides of the chicken thighs. Let stand for 10 minutes.
Heat the oil in a large skillet over medium-high heat. Add the chicken, skin side down.
Cook until the chicken is browned and the skin is crisp. Flip the chicken over and brown the second side.
Remove the chicken from the skillet and set aside.
Add the carrots, celery, onion, and potatoes to the drippings in the skillet. Cook until the onions and celery are tender, about five minutes, stirring occasionally to keep them from burning.
Stir in the flour.
Add the beer, broth, and garlic. Stir to combine. Bring to a simmer, then return the chicken thighs to the skillet.
Cover and cook until chicken thighs are thoroughly cooked {at least 180 degrees}, 40 to 50 minutes.
Garnish with fresh thyme sprigs and celery leaves {or chopped parsley} and serve.
Notes
I chose the thinnest carrots in the bag. Peeled them, then cut them in half to shorten them so they would fit in the pan.
The petite potatoes are sliced in half lengthwise so they cook evenly.
I chose Guinness®for the deep, rich flavor that it adds. Use whichever beer you prefer, it will still be delicious.
There are no substitutions for the beer, except maybe red wine!