Umami Chicken Stew

Preheat oven to 325°F. Preheat a large Dutch oven over medium-high heat. Add oil, pancetta, guanciale or bacon and lightly brown. Add chicken wings, brown on each side and remove everything from pan. Add celery, onions, garlic, anchovies, rosemary, thyme and bay to the drippings, and cook to tender. Stir in tomato paste, cook 1 minute then add Worcestershire, soy and wine, and stir until almost evaporated. Add butter and melt, then flour and stir 1 minute. Add stock and wings and bacon back to pot with the potatoes and chicken thighs. Bring stew to a simmer then transfer to oven and roast about 45-50 minutes until potatoes are tender and chicken is cooked through. To serve, remove and discard the bay leaves and chicken wings, and stir in lemon juice and parsley.