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Preheat oven to 350°F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.
In an extra-large oven-proof 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.
In the same skillet, cook and stir the onion, celery and carrots in the reserved 1 tablespoon fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in brown ale and broth. Bring to a simmer. Return chicken to skillet. Add garlic. Cover and bake 40 minutes. Sprinkle with celery leaves and thyme.