Firehouse Chicken Stew

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READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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