Chicken Carbonnade

I originally found this Belgian stew recipe in Bon Appetit - the flavor was good, but it was too greasy. So, I modified the recipe and my family loved it even more!

Chicken Carbonnade

4 large chicken thighs, skin removed
Flour
Salt
Pepper
1 teaspoon ground allspice
1 pound onions, thinly sliced
3 teaspoons (packed) dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 to 2 teaspoons red wine vinegar

Coat large nonstick skillet with Pam and heat over medium-high heat. Sprinkle chicken with flour, salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
Spray pan with Pam again. Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired. Serve over something starchy like egg noodles, rice, mashed or roasted potatoes.