- Rachael Ray - https://www.rachaelray.com -

Umami Chicken Stew

Garlic, onion and herbs – what’s not to love about this awesome chicken and guanciale one-pot stew?!



Pre-heat the oven to 325°F.

Pre-heat a large Dutch oven [1] 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 [1]. 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.