Best Chicken Stew

Directions

1. 1
   Preheat oven to 325.
2. 2
   Use a dutch oven for the following:
3. 3
   1.Brown the bacon (or pancetta & salami in olive oil)
4. 4
   remove and crumble
5. 5
   2. Brown the wings or drumettes, remove
6. 6
   3. Sweat the onions, celery, and carrots with garlic cloves, anchovy paste, and thyme mix. about 5 mins. until a dark fond forms.
7. 7
   4. Increase heat to high, add 1C stock and 1C wine, scraping fond off bottom. Reduce 10-15 mins.
8. 8
   5. Add butter until melted, then sprinkle veggies with flour, and stir.
9. 9
   6. Add stock a little at a time, stirring, until the roux has turned to a gravy.
10. 10
    7. Stir in wings/drumettes and bacon/pancetta & salami, and potatoes (if you're using them) Bring to boil. Transfer to oven and cook uncovered 30 mins.
11. 11
    8. Remove from oven, scrape fond from sides and stir well. Put back on stove with high heat and add chicken thighs.
12. 12
    9. Return pot to oven and cook 45 minutes uncovered.
13. 13
    10. Pull any meat that falls from the wing/drumette bones, and discard bones.
14. 14
    Serve with good fresh bread, or over noodles, spaetzle, or rice. Would be great with a pot pie crust too...