Chicken Stew

Step 1

Pat chicken dry with paper towels, to remove any excess moisture from packaging, and season both sides with salt and pepper. Heat the vegetable oil (2 tablespoons) in a large pot until it shimmers. Brown the chicken (3 pounds) in batches, making sure not to crowd the pan. Transfer to a mixing bowl and repeat with the remaining chicken. Leave fond in the pan and wipe up oil with a paper towel and a set of tongs.

Step 2

Cook the bacon (4 slices) in the same pot, stirring frequently until crispy. Transfer to bowl with chicken.

Step 3

Stir in onion (1 1/2 cups), garlic (4 cloves), and anchovy paste (2 teaspoons) to the pot then continue to cook, stirring constantly, on high heat until brown bits form on the bottom of the pan. Add 1 cup of broth, wine (1 cup), and soy sauce (1 tablespoon) and bring to a boil stirring to scrape up any brown bits on the bottom of the pot. Continue to cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes.

Step 4

Melt butter (3 tablespoons) on top of vegetables. Sprinkle top with flour (1/3 cup)and stir to form a paste. Cook, stirring constantly for a minute, or until the paste begins to color a bit. Remove from heat and slowly whisk in the remaining 4 cups of broth until smooth.

Step 5

Add Better Than Bouillon (2 tablespoons), tomato paste (2 tablespoons), bay leaves (2), and thyme (1/2 teaspoon), stirring to dissolve Better Than Bouillon. Add russet potatoes (2), carrots (4), and the browned chicken and bacon. Bring to a boil then immediately reduce heat and simmer, uncovered until vegetables are tender and chicken is cooked through about 20-30 minutes.

Step 6

Remove from heat and add peas (1 cup), cover and allow to stand for 5 minutes to heat. Adjust seasonings and remove bay leaves. Stir in parsley (1/4 cup) and serve.