Fond the flavorful browned bits that collect in the pot when searing meat or aromatics is key for making a stew with deep, robust flavor. An enameled Dutch oven helps build fond thanks to its thick walls, and the light-colored enamel makes it easy to monitor browning. We capitalized on this for a chicken stew that would satisfy like its beef brethren. Searing collagen-rich chicken wings provided lots of chicken flavor and thickening gelatin, while boneless thighs yielded tender stew meat. Lots of sautéed aromatics contributed to a hefty layer of fond, and cooking the stew uncovered in the oven encouraged the creation of even more fond on the pot’s sides. Mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste. Use small red potatoes measuring 1½ inches in diameter.
Ingredients
- 2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed
- Salt and pepper
- 3 slices bacon, chopped
- 1 pound chicken wings, cut at joint
- 1 onion, chopped fine
- 1 celery rib, minced
- 2 garlic cloves, minced
- 2 teaspoons anchovy paste
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- 5 cups chicken broth
- 1 cup dry white wine, plus extra for seasoning
- 1 tablespoon soy sauce
- 3 tablespoons unsalted butter, cut into 3 pieces
- 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
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on rimmed baking sheet and season with salt and pepper; cover with plastic wrap and set aside.
- Cook bacon in Dutch oven over medium-low heat, stirring occasionally, until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to bowl. Add chicken wings to fat left in pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer to bowl with bacon.
- Add onion, celery, garlic, anchovy paste, and thyme to fat left in in pot. Cook, stirring occasionally, until dark fond forms on bottom of pot, 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 almost dry and vegetables begin to sizzle again, 12 to 15 minutes.
- Add butter and stir to melt. Stir in flour and cook for 1 minute. Slowly whisk in remaining 4 cups broth, scraping up any browned bits and smoothing out any lumps. Stir in wings and bacon, potatoes, and carrots and bring to simmer. Transfer pot 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 bits into stew. Stir in thighs and bring to simmer over high heat. Return pot to oven, uncovered, and cook, stirring occasionally, until chicken and vegetables are tender, about 45 minutes.
- Remove pot from oven. Discard wings and season stew with up to 2 tablespoons extra wine. Stir in parsley and season with salt and pepper to taste. Serve.