Southern Chicken Stew Recipe - Southern Plate (2024)

FAQs

What adds richness to a stew? ›

If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Both do contain chicken, but today's Georgia mull is a bare-bones milk-based stew while the Virginia muddle is a tomatoey concoction thickened by limas and potatoes—essentially, a thicker version of Brunswick stew.

Potato starch naturally thickens soups and stews and can be a gluten-free option if you're looking to make a gluten-free stew. Add cubed potatoes to the stew to absorb excess liquid, or add potato flakes, mashed potatoes, or a potato purée to thicken your stew.

To balance flavors: Milk can help to tone down the acidity in soups, making them more palatable. To enrich the broth: Adding milk to soups can increase their nutrient content, particularly if you use whole milk. To thicken the soup: Milk can also help to thicken soups, making them more filling.

The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.

Add vegetables: After 1 hour 30 minutes, carefully remove pot from oven and use oven mitt to remove lid. Add vegetables and stir gently to combine. Carefully replace lid on pot and return stew to oven to cook for an additional hour.

Personally I would add as many aromatics and flavor enhancing substances that I like. If the stew is already finished, then you can sauté onions, garlic peppers, celery and carrots then add them to the stew. I would also add some herbs and finally salt and pepper to taste.

Not adding enough seasoning would be the second potential issue. Add plenty of pepper and some salt and it should taste better. Using beef stock or red wine is better than water for the liquid. Use just enough to cover the meat and vegetables.

Can you overcook a chicken stew? Yes, overcooking chicken stew will cause the chicken to become tough and dry. Allow it to simmer just long enough for the ingredients to soften and cook through. Then, remove the stew from the heat.

Why is my chicken stew tough? ›

As previously mentioned, the chicken loses moisture (and fat) as the cooking time increases, resulting in a rubbery texture. You can't go back and re-make the chicken, but the good news is there are ways to fix it. You'll need to add more liquid and fat back to help the chicken become more tender and enjoyable.

The classic chicken stew has its roots in Portuguese cuisine. This dish popularized by the Syrian Christian families in Kerala is extremely aromatic and flavoursome. Check out the pretty simple recipe of rich and creamy chicken stew that pairs amazingly with breakfast items like appam, puttu and idiyappam.

Once you've allowed everything to simmer for the allotted time, you'll add the carrots (allowing them to cook for 10 minutes) and then the potatoes. The idea is to cook the carrots and potatoes at the end of the simmering process, so they don't become mushy.

Very simply put, browning equals flavor. As beef sears, the outside caramelizes, adding extra flavor to the beef, not to mention creating these tasty little browned bits that form on the bottom of the pot. Without browning, the finished stew just won't taste as good and the sauce won't be as dark.

Enter instant mashed potato flakes. Add a spoonful of potato flakes at the end of cooking time, and it will thicken things right up. You can even use this trick with foods like roast beef or other slow cooked or pressure cooked meats that have flavorful juices that you want to turn into a gravy-like texture.

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Sources: oil, butter, animal fat, avocado, cream, cheese, almonds, pine nuts, etc. Use fat to add body and richness when a dish tastes too thin or weak. Add spices and herbs directly to fat to enhance their flavor.