Preheat oven to 350F

Combine brown sugar, chili powder, salt, pepper, rub into chicken and let stand 10 minutes.

In a large oven safe skillet, heat oil over medium heat.

Add chicken and cook on both sides until skin is brown and crispy

Remove chicken from skillet and drain fat except for one tablespoon.

Cook onions, celery and carrots for 5 minutes or until tender.

Stir in flour and cook for 1 minute. Stir in beer and chicken broth, bring to simmer.

Return chicken to skillet and add garlic.

Cover and bake in oven for 40 minutes. Sprinkle with celery leaves.