1.    Heat a large pot over medium heat and add in the chopped bacon. Cook the bacon until crisp then remove from the pot onto a plate lined with paper towels. Pour all of the bacon grease out of the pot except for 1 tablespoon.

2.    Turn the heat up to medium-high and add in the chicken thighs. Season with salt and pepper and cook for about 4 minutes turning once halfway through. The chicken should not be fully cooked. Remove from the pot onto the plate with the bacon.

3.    Leave just enough grease in the pot to sauté the vegetables. Add in the onion, celery and carrots and sauté 4 minutes. Add in the garlic and sauté 1 minute longer. Stir in the sweet potatoes.

4.    Pour the wine and tamari into the pot and scrape up any of the brown bits from the bottom of the pot. Let the wine reduce for about a minute and add the chicken back in. Pour in the chicken broth and add in the thyme and poultry seasoning. Stir everything together and bring to a boil.

5.    Once boiling, reduce the heat to low and cover with a lid. Simmer the stew until the sweet potatoes are fork tender, about 20-25 minutes.

6.    Pour the cornstarch slurry into the pot and stir everything together. Bring the stew to a boil and continue to stir until it thickens. Remove from the heat and taste for seasoning. Top with chopped parsley and serve.