Best Chicken Stew (CI)

from November & December 2013

• 2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed
• Kosher salt and pepper
• 3 slices bacon, chopped
• 1 pound chicken wings, halved at the joint
• 1 onion, chopped fine
• 1 celery rib, minced
• 2 garlic cloves, minced
• 2 teaspoons anchovy paste
• 1 teaspoon minced fresh thyme
• 5 cups chicken broth
• 1 cup dry white wine, plus extra for seasoning
• 1 tablespoon soy sauce
• 3 tablespoons butter, cut into 3 pieces
• 1/3 cup all-purpose flour
• 1 pound small red potatoes, unpeeled, quartered
• 4 carrots, peeled and cut into 1/2-inch pieces
• 2 tablespoons chopped fresh parsley

Arrange thighs on baking sheet and season both sides with salt and pepper.  Cover with saran wrap and set aside.

Mise en place.  I guess "party wings" are already separated at the joint.

Cook bacon over medium-low heat until fat renders and bacon browns.  Transfer bacon to bowl with slotted spoon.

Brown chicken wings and add to bowl with bacon.

Add aromatics and cook until dark fond develops on pan bottom.  Frankly, it's already got a nice dark fond.

Add wine, 1 cup broth, and soy sauce and reduce until liquid evaporates and vegetables sizzles again.

Add butter and stir until melted.

Sprinkle flour over vegetables and stir to combine.

Gradually whisk in remaining 4 cups broth until smooth.  Add wings, potatoes and carrots and cook, uncovered for 30 minutes, in a 325 degree over.  Stir halfway.

Use spoon to draw gravy up sides of pot and scrape fond back into stew. Add chicken thighs and cook, uncovered, until chicken and vegetables are tender.
I pulled it out when the potatoes were tender and I had hit the 45 minutes mark.  I guess the carrots could have gone on for a little longer, but they were fine.  Remove chicken wings (the flavor's all cooked out of them) and season.

Deep, rich, soul-satisfying.  I wasn't sure beforehand how this would differ from my favorite ATK recipe for Chicken and Dumplings, but it was pretty awesome.  They're both chicken stews, but this one is much darker and richer in flavor.  This would be poor match with dumplings and I might not make this annually, but it still really, really good.

Also I tossed the remainder of a bag of frozen peas in for good measure.  I like peas in my chicken stews.