Ingredients
halved crosswise and trimmed
chopped
halved at joint
chopped fine
minced
minced
plus extra for seasoning
cut into 3 pieces
unpeeled, quartered
peeled and cut into 1/2-inch pieces
Best Chicken Stew
Dan Souza (Dan Souza)
| Serves | Total | Shares |
|---|---|---|
| 8 | 150 min | 8 |
Everyone knows that when it comes to making stew, beef is king. Everyone is wrong. In working to make a chicken stew that could satisfy like its beef brethren, we looked to two different chicken parts: We seared well-exercised wings to provide rich chicken flavor and plenty of thickening gelatin, and then we gently simmered bite-size pieces of boneless chicken thighs for tender bites throughout the stew. To boost meatiness, we used a combination of bacon, soy sauce, and anchovy paste. Finally we took full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.
stewsmain coursemake ahead
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Instructions
Note: Mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste. Use small red potatoes measuring 1 1/2 inches in diameter.
2 teaspoons Anchovy Paste 1 pound Small Red Potato unpeeled, quartered
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
2 pounds Boneless, Skinless Chicken Thigh halved crosswise and trimmedKosher Salt And Pepper
Cook bacon in large 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.
3 slices Bacon chopped1 pound Chicken Wing halved at joint
Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 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.
1 Onion chopped fine1 Celery Rib minced2 clove Garlic minced2 teaspoons Anchovy Paste 1 teaspoon Minced Fresh Thyme 5 cups Chicken Broth 1 cup Dry White Wine plus extra for seasoning1 tablespoon Soy Sauce 3 tablespoons Unsalted Butter cut into 3 pieces0.33 cup All-purpose Flour 1 pound Small Red Potato unpeeled, quartered4 Carrot peeled and cut into 1/2-inch pieces
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 chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer. (Stew can be refrigerated for up to 2 days.)
2 pounds Boneless, Skinless Chicken Thigh halved crosswise and trimmed
Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.
Kosher Salt And Pepper 1 cup Dry White Wine plus extra for seasoning2 tablespoons Chopped Fresh Parsley
Best Chicken Stew
Dan Souza (Dan Souza)
| Serves | Total | Shares |
|---|---|---|
| 8 | 150 min | 8 |
Everyone knows that when it comes to making stew, beef is king. Everyone is wrong. In working to make a chicken stew that could satisfy like its beef brethren, we looked to two different chicken parts: We seared well-exercised wings to provide rich chicken flavor and plenty of thickening gelatin, and then we gently simmered bite-size pieces of boneless chicken thighs for tender bites throughout the stew. To boost meatiness, we used a combination of bacon, soy sauce, and anchovy paste. Finally we took full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.
stewsmain coursemake ahead
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Ingredients
halved crosswise and trimmed
chopped
halved at joint
chopped fine
minced
minced
plus extra for seasoning
cut into 3 pieces
unpeeled, quartered
peeled and cut into 1/2-inch pieces
Instructions
Note: Mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste. Use small red potatoes measuring 1 1/2 inches in diameter.
2 teaspoons Anchovy Paste 1 pound Small Red Potato unpeeled, quartered
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
2 pounds Boneless, Skinless Chicken Thigh halved crosswise and trimmedKosher Salt And Pepper
Cook bacon in large 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.
3 slices Bacon chopped1 pound Chicken Wing halved at joint
Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 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.
1 Onion chopped fine1 Celery Rib minced2 clove Garlic minced2 teaspoons Anchovy Paste 1 teaspoon Minced Fresh Thyme 5 cups Chicken Broth 1 cup Dry White Wine plus extra for seasoning1 tablespoon Soy Sauce 3 tablespoons Unsalted Butter cut into 3 pieces0.33 cup All-purpose Flour 1 pound Small Red Potato unpeeled, quartered4 Carrot peeled and cut into 1/2-inch pieces
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 chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer. (Stew can be refrigerated for up to 2 days.)
2 pounds Boneless, Skinless Chicken Thigh halved crosswise and trimmed
Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.
Kosher Salt And Pepper 1 cup Dry White Wine plus extra for seasoning2 tablespoons Chopped Fresh Parsley