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Firehouse Chicken Stew

Martha Stewart
  • 0 minutes
  • Serves 24

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