Prep 30 mins
Cook 30 mins
Recipe from The Martha Stewart Show TV kitchen retrieved 11/1/2006 from http://www.marthastewart.com/
- 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
- In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper.
- Add the chicken, and toss well to evenly coat.
- Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot.
- Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes.
- Using a slotted spoon, transfer chicken to a large bowl.
- Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
- Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper.
- Cook, stirring frequently, until softened, about 8 minutes.
- Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon.
- Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil.
- Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
- In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth.
- Stir mixture into the stew and return to a simmer.
- Cook until very thick, 2 to 3 minutes. Re-season with salt and pepper.
- Stir in the parsley and lemon juice.
- Serve with a dash of hot sauce, if desired.