Best Chicken Stew

Name: Best Chicken Stew
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 2 pounds, boneless, skinless chicken thighs, halved crosswise and trimmed; , Kosher salt and pepper; 3 slices, bacon, chopped; 1 pound, chicken wings, halved at joint; 1 , onion, chopped fine; 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; 1 tablespoon, soy sauce; 3 tablespoons, unsalted butter, cut into 3 pieces; 1/3 cup, all-purpose flour; 1 pound, small red potatoes, unpeeled, quartered; 4 , carrots, peeled and cut into 1/2-inch pieces; 2 tablespoons, chopped fresh parsley

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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.

SERVES6 to 8

TIME2½ 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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