Ingredients2 pounds boneless, skinless chicken thighs
3 slices bacon
1 pound chicken wings halved at the joint (I purchased "party wings" which were already halved)
1 rib celery
2 cloves garlic
2 teaspoons anchovy paste
5 cups low sodium chicken broth
1 cup dry white wine
1 tablespoon low sodium soy sauce
3 tablespoons unsalted butter
⅓ cup all-purpose flour
1 pound small red potatoes
- Trim excess fat from the chicken and cut the thighs in half crosswise.
- Lightly season both sides of the chicken with salt and pepper, arrange them on a baking sheet, cover with plastic wrap, and set aside.
- Chop the bacon.
- In a Dutch oven on medium low heat, cook the bacon until browned and most of the fat has been rendered, 6 to 8 minutes.
- While the bacon and chicken wings cook, prepare the vegetables. Peel the onion and chop it fine, mince the celery rib, peel and press the garlic with a garlic press, mince fresh thyme to make 1 teaspoon of minced thyme.
- Use a slotted spoon to move the bacon from the Dutch oven to a medium bowl and set it aside.
- Add the chicken wings to the fat in the Dutch oven and increase the heat to medium.
- Brown the chicken wings on both sides, 10 to 12 minutes, then move them to the bowl with the bacon.
- Add onion, celery, garlic, anchovy paste, and thyme to the Dutch oven and cook with occasional stirring until a dark fond forms on the bottom, 2 to 4 minutes.
- Add 1 cup chicken broth, soy, and wine and increase heat to high.
- Heat the oven to 325° with a rack in the middle position.
- Cook with occasional stirring, scraping the fond from the bottom of the pan, until the liquid has boiled away and the vegetables start to sizzle.
- While the broth cooks, cut the unpeeled potatoes into quarters; peel the carrots and cut them into ½-inch pieces.
- Add the butter and when it has melted sprinkle the flour over the vegetables and stir to combine.
- Slowly add the remaining 4 cups of broth and whisk until smooth.
- Add the chicken wings, bacon, potatoes, and carrots and bring to a simmer.
- Transfer the Dutch oven to the oven, uncovered.
- Cook for 30 minutes, stirring once halfway through.
- Remove the pot from the oven and use a spoon and some gravy to scrape the brown bits from the side of the pot.
- Add the seasoned chicken thighs and, over high heat, bring the stew to a simmer.
- Return to the oven, uncovered, and cook until the thighs offer no resistance to a fork and the vegetables are tender, about 45 minutes.
- Mince the parsley making about 2 tablespoons chopped fresh parsley.
- Using two forks or a knife, cut the chicken into bite-sized pieces.
- Add up to 2 tablespoons of wine, season with salt and pepper to taste, sprinkle with the parsley, and serve.
|Trim the chicken thighs, cut in half, season lightly with salt and pepper, cover, and set aside.|
|Cook chopped bacon in Dutch oven.|
|While the bacon cooks, prepare anchovy paste, garlic, celery, onion, and thyme.|
|Remove cooked bacon and brown both sides of chicken wings.|
|Remove wings, add onion, celery, anchovy, garlic,and thyme, and cook until a dark fond forms.|
|Add broth, wine, and soy and, scraping the fond, cook until the liquid is almost all evaporated.|
|While the liquid reduces, prepare potatoes and carrots.|
|Add butter, when it has melted add flour and stir to combine.|
|Add remaining broth, vegetables, bacon, and wings and cook in 325° oven.|
|Scrape the fond from the sides of the pot, add the chicken thighs, and cook in the oven until done.|
|Cut up chicken, add chopped parsley and some wine, season with salt and pepper, and serve.|