Best Chicken Stew
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 simmered bite-size pieces of boneless chicken thighs for tender bites throughout the stew. To boost meatiness, we used a combination of bacon, soy sauce, and anchovy paste. Finally we took full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.