Ingredients: |
Ingredients: 2 lbs boneless, skinless chicken thighs, halved crosswise and trimmed
Kosher Salt
Pepper
3 Slices Bacon, chopped
1 lbs chicken wings, halved at joint
1 Onion, chopped fine
1 Celery Rib, minced
2 Cloves Garlic, minced
2 t Anchovy Paste
1 t minced Fresh Thyme
5 C Chicken Broth
1 C Dry White Wine, plus extra for seasoning
1 T Soy Sauce
3 T Unsalted Butter, cut into 3 pieces
1/3 C All Purpose Flour
1 lbs Potato, unpeeled, quartered
4 Carrots, peeled and cut into 1/2 inch pieces
2 T Chopped Fresh Parsley
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Directions: |
Directions:Adjust oven rack to lower level and pre-heat oven to 325º. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper, cover with plastic wrap and set aside.
Cook bacon in large Dutch oven over medium to low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium and cook until well browned on both sides, 10 top 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 on the bottom of the pot, 2 to 4 minutes. Increase heat to High, stir in 1 cup of broth, wine and soy sauce, scraping up any browned bits, bring to a boil. Cook stirring occasionally until liquid evaporates and vegetables begin to sizzle, 12 to 15 minutes. Add butter and stir to melt, sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups of broth until smooth. Stir in wings and bacon, potatoes and carrots and bring to a simmer. Transfer to oven and cook uncovered for 30 minutes, stirring once halfway through cooking.
Remove pot from oven, draw liquid up sides of pot and scrape down brown fond that has developed. Place over high heat, add thighs and bring to a simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken offers no resistance when poked with a fork and vegetables are tender, about 45 minutes.
Discard wings and season stew with up to 2 T extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve. |
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