Umami Chicken Stew – Rachael Ray

Ingredients

• 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