Firehouse Chicken Stew Recipes

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FIREHOUSE CHICKEN STEW



Firehouse Chicken Stew image

Recipe from The Martha Stewart Show TV kitchen retrieved 11/1/2006 from http://www.marthastewart.com/

Provided by EJ in Houston

Categories     Stew

Time 1h

Yield 24 serving(s)

Number Of Ingredients 21

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

Steps:

  • 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.

Nutrition Facts : Calories 449.9, Fat 15.5, SaturatedFat 3.3, Cholesterol 127.4, Sodium 205.5, Carbohydrate 43.7, Fiber 7.5, Sugar 5.4, Protein 37.7

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