Firehouse Chicken Stew

• 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

1. In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper.
2. Add the chicken, and toss well to evenly coat.
3. Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot.
4. Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes.
5. Using a slotted spoon, transfer chicken to a large bowl.
6. Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
7. Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper.
8. Cook, stirring frequently, until softened, about 8 minutes.
9. Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon.
10. Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil.
11. Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
12. In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth.
13. Stir mixture into the stew and return to a simmer.
14. Cook until very thick, 2 to 3 minutes. Re-season with salt and pepper.
15. Stir in the parsley and lemon juice.
16. Serve with a dash of hot sauce, if desired.

flour, chicken thighs, extra virgin olive oil, yellow onions, red bell peppers, chiles, carrots, celery, garlic, thyme, bay leaves, brown ale, gold potatoes, okra, chicken broth, tomatoes, corn, red pepper, milk, flat leaf parsley, lemon

Taken from www.food.com/recipe/firehouse-chicken-stew-193382 (may not work)