Attention all cooks out there!?

Question

I have a good winter recipe for a stovetop chicken and carrot stew.  The recipe calls for boneless chicken thigh pieces, but I tried it with thighs on the bone last nght.  It tasted all right, but the meat was kind of tough.  This was a "rehearsal" for a dinner party and the thighs "present" much better than the pieces.
I was thinking maybe it should be cooked longer and at a lower heat? What do you "experts" think?

Anonymous · Accepted Answer

If you want really tender meat you have to cook it slowly. Just simmering not boiling. It takes allot longer but the result is beautiful. i actually do mine in a pyrex casserole dish in the oven rather than on the stove because the heat is all around the dish in the oven and not just coming up from underneath, Much better result.

American girl · Answer

I think you must of over cooked your chicken. You can cook thighs with or with out the bone and if they are tough, then you should just cook it on medium heat but do not boil. You should have enough broth in your stew to keep the chicken pieces covered. Try it again but simmer it till it is just about ready to come off the bone. I am going to say probably about 1 hr. on top of stove. Or try it in the oven for about 1 hr at 350 degrees. Of course it might just been that the thighs were from an old chicken. Good Luck to you.

~Danielle~ · Answer

if the chicken is tough, its probably over-cooked, so i would just try cooking it either at a bit of a lower temperature for the same amount of time, or cut a few minutes off. you could also try searing the chicken before you have it boiling in the stew. it helps to keep the chicken moist.

Anonymous · Answer

next time just take the meat off of the bone and slow cook it ..
for a stew you do not want to keep the bone in it..

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Attention all cooks out there!?

4 Answers