We wanted a chicken stew with succulent bites of chicken, tender vegetables, and a truly robust gravy. To build a flavorful base, we browned chicken wings; their collagen converted to gelatin during cooking and enriched the gravy. A few strips of bacon, crisped in the pot before we browned the wings in the rendered fat, lent porky depth and just a hint of smoke, while soy sauce and anchovy paste further enhanced the savory flavor of the stew. Adding the chicken thighs to the pot later allowed the meat to stay tender and moist. Mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste. Use small red potatoes measuring 1½ inches in diameter.
Ingredients
- 2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed
- Kosher salt and pepper
- 3 slices bacon, chopped
- 1 pound chicken wings, cut at joints
- 1 onion, chopped fine
- 1 celery rib, minced
- 2 garlic cloves, minced
- 2 teaspoons anchovy paste
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- 5 cups chicken broth
- 1 cup dry white wine, plus extra for seasoning
- 1 tablespoon soy sauce
- 3 tablespoons unsalted butter, cut into 3 pieces
- ⅓ cup all-purpose flour
- 1 pound small red potatoes, unpeeled, quartered
- 4 carrots, peeled and cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
How to Make It
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season with salt and pepper; cover with plastic wrap and set aside.
- Cook bacon in Dutch oven over medium-low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon.
- Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms in bottom of pot, 2 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes. Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add thighs, and bring to simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until thighs offer no resistance when poked with fork and vegetables are tender, about 45 minutes longer. Discard wings.
- Season stew with up to 2 tablespoons extra wine and salt and pepper to taste. Sprinkle with parsley and serve.
