Best Chicken Stew

Ingredients

• 2 lb boneless, skinless chicken thighs (halved crosswise and trimmed)
• Kosher salt (to taste)
• pepper (to taste)
• 3 slices bacon (chopped)
• 1 lb chicken wings (halved at joint)
• 1 onion (chopped fine)
• 1 celery rib (minced)
• 2 garlic cloves (minced)
• 2 tsp anchovy paste (or mashed anchovy fillets, rinsed and dried)
• 1 tsp fresh thyme (minced)
• 5 cups chicken broth (divided)
• 1 cup dry white wine (plus extra for seasoning)
• 1 tbsp soy sauce
• 3 tbsp unsalted butter (cut into 3 pieces)
• 0.333 cup all-purpose flour
• 1 lb small red potatoes (unpeeled, quartered; about 1.5 inches in diameter)
• 4 carrots (peeled and cut into 1/2-inch pieces)
• 2 tbsp fresh parsley (chopped)

Steps

1. 1

   Adjust oven rack to lower-middle position and heat oven to 325 degrees.

2. 2

   Arrange chicken thighs on a baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.

3. 3

   Cook bacon in a large Dutch oven over medium-low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes.

4. 4

   Using a slotted spoon, transfer the bacon to a medium bowl.

5. 5

   Add chicken wings to the pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to the bowl with the bacon.

6. 6

   Add onion, celery, garlic, anchovy paste, and thyme to the fat in the pot; cook, stirring occasionally, until a dark fond forms on the pan bottom, 2 to 4 minutes.

7. 7

   Increase heat to high; stir in 1 cup of chicken broth, the wine, and soy sauce, scraping up any browned bits from the bottom of the pan.

8. 8

   Bring to a boil and cook, stirring occasionally, until the liquid evaporates and the vegetables begin to sizzle again, 12 to 15 minutes.

9. 9

   Add butter and stir to melt; sprinkle flour over the vegetables and stir to combine.

10. 10

    Gradually whisk in the remaining 4 cups of broth until smooth.

11. 11

    Stir in the wings, bacon, potatoes, and carrots; bring the mixture to a simmer.

12. 12

    Transfer the pot to the oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.

13. 13

    Remove the pot from the oven. Use a wooden spoon to draw the gravy up the sides of the pot and scrape the browned fond into the stew.

14. 14

    Place the pot over high heat, add the chicken thighs, and bring to a simmer.

15. 15

    Return the pot to the oven, uncovered, and continue to cook, stirring occasionally, until the chicken offers no resistance when poked with a fork and the vegetables are tender, about 45 minutes longer.

16. 16

    Discard the chicken wings and season the stew with up to 2 tablespoons of extra wine.

17. 17

    Season with salt and pepper to taste, sprinkle with parsley, and serve.

Notes

Mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste. Use small red potatoes measuring 1 1/2 inches in diameter. Stew can be refrigerated for up to 2 days.

Nutrition per serving

• main
• stew
• chicken
• comfort food
• baked
• dinner