Step 1

Adjust oven rack to lower-middle position andheat oven to 325 degrees. Arrange chicken thighson baking sheet and lightly season both sides withsalt and pepper; cover with plastic wrap and set aside.

Step 2

Cook bacon in large Dutch oven over medium lowheat, stirring occasionally, until fat renders andbacon browns, 6 to 8 minutes. Using slotted spoon,transfer bacon to medium bowl. Add chicken wingsto pot, increase heat to medium, and cook until wellbrowned on both sides, 10 to 12 minutes; transferwings to bowl with bacon.

Step 3

Add onion, celery, garlic, anchovy paste, andthyme to fat in pot; cook, stirring occasionally, untildark fond forms on pan bottom, 2 to 4 minutes.Increase heat to high; stir in 1 cup broth, wine, andsoy sauce, scraping up any browned bits; and bringto boil. Cook, stirring occasionally, until liquidevaporates and vegetables begin to sizzle again,12 to 15 minutes. Add butter and stir to melt;sprinkle flour over vegetables and stir to combine.Gradually whisk in remaining 4 cups broth untilsmooth. Stir in wings and bacon, potatoes, and carrots;bring to simmer. Transfer to oven and cook,uncovered, for 30 minutes, stirring once halfwaythrough cooking.

Step 4

Remove pot from oven. Use wooden spoonto draw gravy up sides of pot and scrape brownedfond into stew. Place over high heat, add thighs, andbring to simmer. Return pot to oven, uncovered,and continue to cook, stirring occasionally, untilchicken offers no resistance when poked with forkand vegetables are tender, about 45 minutes longer.(Stew can be refrigerated for up to 2 days.)

Step 5

Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.