Chicken Stew

Chicken Stew

from Ellen's kitchen, with thanks to America's Test Kitchen 

Ingredients:

• 2 lbs boneless, skinless, trimmed chicken thighs, cut crossways
• salt and pepper
• 2 slices bacon, chopped
• 1 lbs chicken wings, halved at joint
• 1 onion, chopped fine
• 1 celery rib, chopped fine
• 2 garlic cloves, minced
• 1 tsp anchovy paste
• 1tsp minced fresh thyme
• 5 cups chicken broth
• 1 cup dry white wine
• 1 tbs soy sauce
• 3 tbs unsalted butter, cut into 3 pieces
• 1/3 cup all purpose flour
• 1 lb unpeeled red potatoes, quartered
• 4 carrots, peeled and cut into 1/2" pieces
• 2 tbs chopped fresh parsley

Adjust:

• oven rack to middle position and heat oven to 325.  Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper.  Lightly cover with plastic wrap and set aside.

Cook:

• bacon in large dutch oven over medium low heat, stirring occasionally, until fat renders, and bacon browns, 6-8 minutes.  With slotted spoon, remove bacon to paper towel lined plate.   Add chicken wings to pot, increase heat to medium, and cook until wings are well browned 10-12 minutes, turning as needed.  Transfer chicken wings to bowl.

Add:

• onion, thyme, celery, garlic, and anchovy paste to fat in pot.  Cook, stirring occasionally, until brown fond forms on bottom of pot, 2-4 minutes.  Increase heat to high, add 1 cup broth, wine, and soy sauce, scraping up browned bit, and bring to a boil.  Cook, stirring occasionally, until liquid evaporates, and and vegetables begin to sizzle again, 12-15 minutes.  Add butter and stir to melt.  Add flour and and stir to combine.  Gradually whisk in chicken broth until smooth.  Stir in wings and bacon (reserving 1/4 of bacon bits for garnish when serving stew), potatoes and carrots and bring to a simmer.  Transfer to oven and cook for 30 minutes, uncovered, stirring once halfway through cooking. 

Remove:

• pot from oven.  Use spoon or silicone spatula to draw liquid up sides of pot and scrape brown 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 chicken offers no resistance when poked and vegetables are tender, about 45 minutes longer.  (Stew can be refrigerated for up to 2 days, and I think the flavors are even better the day after cooking).  

Discard:

• wings and shred thigh meat as needed to make bite size.  Season with salt and pepper to taste, sprinkle with parsley and reserved bacon bits and serve.