Best Chicken Stew

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Appears in Cook's Illustrated November/December 2013, America's Test Kitchen TV

Everyone knows that when it comes to making stew, beef is king. Everyone is wrong.

SERVES 6 to 8

TIME 2½ hours

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WHY THIS RECIPE WORKS

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 simmer...

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