Fall Recipe: Chicken Stew

There's nothing better than a stew on a cold, dark night. This one from America's Test Kitchen is tested to perfection, and feeds a crowd.

Photo courtesy America's Test KitchenChicken Stew
Serves 6 to 8
2 lbs boneless, skinless chicken thigs, halved crosswise and trimmed
Kosher salt and pepper
2 slices bacon, chopped
1 lb chicken wings, halved at joint
1 onion, chopped fine
1 celery rib, minced
2 garlic cloves, minced
2 tsps anchovy paste
1 tsp minced fresh thyme
5 cups chicken broth
1 cup dry white wine, plus extra for seasoning
1 tbsp soy sauce
3 tbsps unsalted butter, cut into 3 pieces
1/3 cup all-purpose flour
1 lb small red potatoes, unpeeled, quartered
4 carrots, peeled and cut in 1/2-inch pieces
2 tbsps chopped fresh parsley

Adjust oven rack to lower-middle position and heat oven to 325. 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-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.

Add onion, celery, garlic, anchovy pastes, 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.

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 begin 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.

Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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