Firehouse Chicken Stew

2019_firehousestew_l

Ingredients in this Recipe

1 1/2 cups all purpose flour
1 1/2 cups whole milk
1 cup coarsely chopped flat leaf parsley
1 pound okra, stemmed, and cut into 1/4 inch slices
10 cloves garlic, chopped
12 cups canned low sodium chicken stock
2 bottles, 12 ounces each, brown ale, such as Newcastle
2 cans, 28 ounces each, peeled whole tomatoes with their liquid, crushed
2 cups fresh or frozen corn kernels, about 6 ears
2 poblano or Anaheim peppers, stemmed, seeded, and cut into 1/2 inch pieces
2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces
2 teaspoons crushed red pepper flakes
3 yellow onions, chopped
3/4 cup extra virgin olive oil
4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2 inch chunks
6 large carrots, peeled and cut into 1/4 inch slices
6 large sprigs fresh thyme
6 stalks celery, cut into 1/4 inch slices
8 pounds boneless skinless chicken thighs, cut into 1 1/2 inch pieces
Coarse salt and freshly ground black pepper
Hot sauce, for serving (optional)
Juice of 1 lemon

Recipe Preparation

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