Garlic, onion and herbs – what’s not to love about this awesome chicken and guanciale one-pot stew?!
- 2 tablespoons olive oil
- 1/3 pound guanciale, pancetta or uncured bacon, cut into half-inch dice
- 6 chicken wings
- 3-4 small ribs celery with leafy tops, chopped
- 2 medium onions, chopped
- 4 cloves garlic, thinly sliced
- 3-4 flat anchovy fillets, 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 (dark soy sauce)
- 1 cup dry white wine
- 3 tablespoons butter
- 1/4 cup flour
- 5 cups chicken stock
- 1 1/2-2 pounds small, white-skinned potatoes, quartered
- 2 1/2 pounds chicken thighs, halved
- 1/2 cup flat leaf parsley, chopped
- Juice of 1/2 lemon
Pre-heat the oven to 325°F.
Pre-heat a large Dutch oven  over medium-high heat.
Add the oil, pancetta and the guanciale or bacon and lightly brown. Add the chicken wings; brown on each side and remove everything from the pan . Add the celery, onions, garlic, anchovies, rosemary, thyme and bay leaves to the drippings and cook to tender. Stir in the tomato paste; cook for 1 minute, then add the Worcestershire, soy and wine and stir until almost evaporated. Add the butter and melt, then add the flour and stir for 1 minute. Add the stock, wings and bacon back to pot with the potatoes and the chicken thighs. Bring the stew to a simmer, then transfer to the oven and roast for about 45-50 minutes, until the potatoes are tender and the chicken is cooked through.
To serve, remove and discard the bay leaves and chicken wings and stir in the lemon juice and parsley.