My hubby bought me an enamel cast iron pot for Christmas and I knew this chicken stew from America’s Test Kitchen was the first thing I had to make in it! It’s basically comfort in a bowl! It’s hearty and warming; especially on a cold winter night. It’s definitely a labor of love but the end result is worth the effort!
BEST CHICKEN STEW
Recipe Source: America’s Test Kitchen
• 2 pounds boneless, skinless chicken thighs, cut into bite size pieces
• Kosher salt and pepper
• 3 slices bacon, chopped
• 1 pound chicken wings, halved at joint
• 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 (I used more chicken broth)
• 1 tablespoon soy sauce
• 3 tablespoons unsalted butter, cut into 3 pieces (I used salted butter)
• ⅓ cup all-purpose flour
• 1 pound small red potatoes, unpeeled, quartered
• 4 carrots, peeled and cut into ½-inch pieces
• 2 tablespoons chopped fresh parsley
• 1 onion, chopped fine
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs pieces 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 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 (or more chicken broth), 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 chicken 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.)
Yummmm! Hope you enjoy this as much as we did!