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

Ingredients Nutrition


  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.

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