Recipes

BEST CHICKEN STEW This is labor intensive, but so delicious . The flavor is so intense and served with a crusty piece of bead...it is outstanding! I make it all,the time. 2 lb boneless or bone in chicken thighs 2 slices bacon, chopped 1 lb chicken wings, halved at joint 3 stalks celery, sliced 6 garlic cloves, minced 2 tsp anchovy paste 2 tsp fresh thyme 5 cups chicken broth or stock 1 C dry white wine 1 T soy sauce 3 T butter 1/3 C flour 1 lb small potatoes, any color 4 carrots, scrubbed, sliced 1 onion, chopped Heat oven to 325, adjust rack to middle S&P thighs 1. Cook the bacon in a Dutch oven pot until crisp, remove and set aside 2. If you’re using skin on thighs, go ahead cook skin side down until well browned, remove from pot and set aside 3. Brown all of the chicken wings, remove, set aside 4. Cook onion, celery, garlic, anchovy paste and thyme, stirring occasionally until a dark fond forms, 2-4 minutes 5. Increase heat, stir in the wine, soy sauce and 1 cup of the broth, scraping up brown bits. Bring to boil , sir occasionally, until liquid evaporates and veggies begin to sizzle. Add butter and stir in to melt. Sprinkle flour in and stir to combine. Gradually add remaining broth and stir until smooth. 6. Add the wings, bacon, potatoes, and thighs. 7. Place pot in the oven for 30 minutes uncovered. 8. Place pot back on stove, high heat, stirring pot to scrape the good brown fond into the stew. 9. Return pot to oven 45 more minutes (I usually skip this step, but if you have the time it will help to develop the favor and create more fond) 10. Remove from oven, S&P to taste, stir in another 2T white wine.