Playing Umami Chicken Stew

Here, I take the base of my favorite summer marinade and transform it into a hearty winter chicken stew.

  • 2 tablespoons olive oil
  • 1/3 pound guanciale, pancetta or uncured bacon, cut into half-inch dice
  • 6 chicken wings
  • 3 to 4 small ribs celery with leafy tops, chopped
  • 2 medium onions, chopped 4 cloves garlic, thinly sliced
  • 3 to 4 flat anchovy filets, chopped
  • 4 tablespoons rosemary, chopped
  • 2 tablespoons thyme, chopped
  • 2 large fresh bay leaves
  • 2 tablespoons sun-dried tomato paste or regular tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Tamari/soy sauce
  • 1 cup dry white wine
  • 3 tablespoons butter
  • 1/4 cup flour
  • 5 cups stock
  • 1 1/2 to 2 pounds small, white-skinned potatoes, quartered
  • 2 1/2 pounds chicken thighs, halved
  • 1/2 cup flat-leaf parsley
  • Juice of 1/2 lemon

Preheat oven to 325°F. Preheat a large Dutch oven over medium-high heat. Add oil, pancetta, guanciale or bacon and lightly brown. Add chicken wings, brown on each side and remove everything from pan. Add celery, onions, garlic, anchovies, rosemary, thyme and bay to the drippings, and cook to tender. Stir in tomato paste, cook 1 minute then add Worcestershire, soy and wine, and stir until almost evaporated. Add butter and melt, then flour and stir 1 minute. Add stock and wings and bacon back to pot with the potatoes and chicken thighs. Bring stew to a simmer then transfer to oven and roast about 45-50 minutes until potatoes are tender and chicken is cooked through. To serve, remove and discard the bay leaves and chicken wings, and stir in lemon juice and parsley.