Chicken Stew

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Step 1

Oven 325, rack lower middle position. Arrange chicken thighs on sheet pan and season both sides with salt and pepper. Cover with plastic wrap and set aside.

Step 2

Cook bacon in lg. Dutch oven over med-low heat, stirring occasionally, until fat renders and bacon browns, 6-8 min. Using slotted spoon, transfer bacon to med. bowl. Add wings to pot and increase heat to med. Cook until well browned on both sides, 10-12 min. Transfer wings to bowl with bacon.

Step 3

Add to onion, celery, garlic, anchovy paste, and thyme to pot and cook, stirring occasionally, until dark fond forms, 2-4 min. Increase heat to high and stir in 1 cup broth, wine,and soy sauce. Deglaze pan and bring to a boil. Cook,stirring occasionally until liquid evaporates and vegetables begin to sizzle again, 12-15 min. Add butter and stir to melt. Add flour and stir to combine. Whisk in remaining 4 cups broth. Stir in potatoes, carrots, wings, and bacon and bring to simmer. Transfer to oven and cook, uncovered, 30 min, stirring halfway through.

Step 4

Remove pot from oven. Use liquid in pot to deglaze the sides of the pot. Place over high heat, add thighs, and bring to a simmer. Return pot to oven, uncovered, and cook, stirring occasionally, until chicken is fork-tender, about 45 min.

Step 5

Discard wings. Season stew with salt, pepper, and up to 2 Tbsp extra wine. Sprinkle with parsley.