Firehouse Chicken Stew

Name: Firehouse Chicken Stew
Ingredients: 1 1/2 cups all-purpose flour; 8 lbs boneless skinless chicken thighs, cut into 1 . 5-inch pieces; 3/4 cup extra virgin olive oil; 3 yellow onions, chopped; 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces; 2 poblano chiles or 2 anaheim chilies, stemmed, seeded, and cut into 1/2-inch pieces; 6 carrots, large, peeled and cut into 1/4-inch slices; 6 celery ribs, cut into 1/4-inch slices; 10 garlic cloves, chopped; 6 sprigs thyme; 3 dried bay leaves; 2 (12 ounce) bottles brown ale, such as Newcastle; 4 lbs yukon gold potatoes, scrubbed and cut into 1/2-inch chunks; 1 lb okra, stemmed, and cut into 1/4-inch slices; 12 cups low sodium chicken broth, canned; 28 ounces whole tomatoes, peeled, crushed, with their liquid; 2 cups corn; 2 teaspoons crushed red pepper flakes; 1 1/2 cups whole milk; 1 cup flat leaf parsley, coarsely chopped; 1 lemon, juice of

21 ingredients

16 steps

Ingredients

1 1/2 cups all-purpose flour
8 lbs boneless skinless chicken thighs, cut into 1 . 5-inch pieces
3/4 cup extra virgin olive oil
3 yellow onions, chopped
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 poblano chiles or 2 anaheim chilies, stemmed, seeded, and cut into 1/2-inch pieces
6 carrots, large, peeled and cut into 1/4-inch slices
6 celery ribs, cut into 1/4-inch slices
10 garlic cloves, chopped
6 sprigs thyme
3 dried bay leaves
2 (12 ounce) bottles brown ale, such as Newcastle
4 lbs yukon gold potatoes, scrubbed and cut into 1/2-inch chunks
1 lb okra, stemmed, and cut into 1/4-inch slices
12 cups low sodium chicken broth, canned
28 ounces whole tomatoes, peeled, crushed, with their liquid
2 cups corn
2 teaspoons crushed red pepper flakes
1 1/2 cups whole milk
1 cup flat leaf parsley, coarsely chopped
1 lemon, juice of

Directions

1

In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper.
2

Add the chicken, and toss well to evenly coat.
3

Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot.
4

Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes.
5

Using a slotted spoon, transfer chicken to a large bowl.
6

Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
7

Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper.
8

Cook, stirring frequently, until softened, about 8 minutes.
9

Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon.
10

Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil.
11

Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
12

In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth.
13

Stir mixture into the stew and return to a simmer.
14

Cook until very thick, 2 to 3 minutes. Re-season with salt and pepper.
15

Stir in the parsley and lemon juice.
16

Serve with a dash of hot sauce, if desired.