INGREDIENTS
8
lbs Chicken thighs, boneless skinless
1
stemmed, and cut into 4-inch slices 1 pound okra
6
kernels ears 2 cups fresh or frozen corn, fresh or frozen
2 cans
each, peeled whole tomatoes with their liquid, whole
1
cut into 4-inch slices 6 stalks celery
3
Bay leaves, dried
6
Carrots, peeled and cut into 1/4-inch slices, large
1 cup
Flat-leaf parsley
10 cloves
Garlic
1
Lemon, Juice of
2
Poblano or anaheim peppers
2
Red bell peppers
6
large sprigs Thyme, fresh
3
Yellow onions
4
lbs Yukon gold potatoes
12 cups
Chicken stock, canned low-sodium
1
Hot sauce
1 1/2 cups
All-purpose flour
2 tsp
Red pepper flakes
1
Salt and freshly ground black pepper, Coarse
3/4 cup
Olive oil, extra-virgin
1 1/2 cups
Whole milk
2
bottles 12 ounces each, brown ale, brown