↞ recipe box start page
Category: Stews
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
Coarse salt and freshly ground black pepper
8 lbs boneless skinless chicken thighs, cut into 1 1/2-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 or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces
6 large carrots, peeled and cut into 1/4-inch slices
6 celery stalks, cut into 1/4-inch slices
10 garlic, chopped
6 large sprigs fresh thyme
3 dried bay leaves
2 12-oz 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 canned low-sodium chicken stock
2 28-oz cans peeled whole tomatoes with their liquid, crushed
2 cups fresh or frozen corn kernels, (about 6 ears)
2 tsp crushed red pepper flakes
1 1/2 cups milk
1 cup coarsely chopped flat-leaf parsley
Juice of 1 lemon
Hot sauce, for serving (optional)
In a large bowl, whisk together 1 cup of flour, 1 tbsp salt, and 1 tsp 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. Reseason with salt and pepper. Stir in the parsley and lemon juice. Serve with a dash of hot sauce, if desired. Serves 24.
view more member recipes
FIREHOUSE CHICKEN STEW
view my recipes
print
save
Category: Stews
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
Coarse salt and freshly ground black pepper
8 lbs boneless skinless chicken thighs, cut into 1 1/2-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 or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces
6 large carrots, peeled and cut into 1/4-inch slices
6 celery stalks, cut into 1/4-inch slices
10 garlic, chopped
6 large sprigs fresh thyme
3 dried bay leaves
2 12-oz 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 canned low-sodium chicken stock
2 28-oz cans peeled whole tomatoes with their liquid, crushed
2 cups fresh or frozen corn kernels, (about 6 ears)
2 tsp crushed red pepper flakes
1 1/2 cups milk
1 cup coarsely chopped flat-leaf parsley
Juice of 1 lemon
Hot sauce, for serving (optional)
In a large bowl, whisk together 1 cup of flour, 1 tbsp salt, and 1 tsp 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. Reseason with salt and pepper. Stir in the parsley and lemon juice. Serve with a dash of hot sauce, if desired. Serves 24.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Firehouse Meatloaf
by sgre52160
1 egg, beaten 1 cup soft bread crumbs 1/2 cup bottled pasta sauce with vegetables and/or herbs 1-2 clove garlic, minced 1/2 tsp. dried rosemary, crushed 8 oz. Italian sausage or pork sausage or g
by sgre52160
1 egg, beaten 1 cup soft bread crumbs 1/2 cup bottled pasta sauce with vegetables and/or herbs 1-2 clove garlic, minced 1/2 tsp. dried rosemary, crushed 8 oz. Italian sausage or pork sausage or g
Firehouse Gumbo
by sgre52160
1 whole chicken, cut into serving pieces (about 2 1/2 pounds) Cajun seasoning 1 cup plus 2 tablespoons vegetable oil 1 1/4 cup flour 1 1/2 cups chopped onions 1 cup chopped celery 1 cup chopped
by sgre52160
1 whole chicken, cut into serving pieces (about 2 1/2 pounds) Cajun seasoning 1 cup plus 2 tablespoons vegetable oil 1 1/4 cup flour 1 1/2 cups chopped onions 1 cup chopped celery 1 cup chopped
Firehouse Tomato Salad
by sgre52160
12-15 ripe tomatoes (Italian plum preferred) 3 ears of corn, cooked in microwave & cooled (1 large can of corn can be substituted, but it's not the same) 1 large white onion 2 large green peppers
by sgre52160
12-15 ripe tomatoes (Italian plum preferred) 3 ears of corn, cooked in microwave & cooled (1 large can of corn can be substituted, but it's not the same) 1 large white onion 2 large green peppers
Firehouse Special Casserole
by sgre52160
2 cans (14-1/2 ounces each) chicken broth 3 cups uncooked instant rice 4 tablespoons butter, divided 2 pounds ground beef 2 packages (12 ounces each) bulk spicy pork sausage 1 pound sliced fres
by sgre52160
2 cans (14-1/2 ounces each) chicken broth 3 cups uncooked instant rice 4 tablespoons butter, divided 2 pounds ground beef 2 packages (12 ounces each) bulk spicy pork sausage 1 pound sliced fres
Firehouse Baked Beans
by sgre52160
2 lbs navy beans 1/2 lb loin ribs, cut apart and rubbed with salt 1/2 cup light molasses 1 tsp dry mustard and salt Pepper 1/2 cup brown sugar 2 tsp grated onions. Prepare beans according to
by sgre52160
2 lbs navy beans 1/2 lb loin ribs, cut apart and rubbed with salt 1/2 cup light molasses 1 tsp dry mustard and salt Pepper 1/2 cup brown sugar 2 tsp grated onions. Prepare beans according to
view more member recipes