Stew can be traced back for thousands of years and was originally used as a way of slow-cooking tough cuts of meats to produce a tender and flavorful dish. Unlike soups with delicate broths or creamy consistencies,
stews contain large chunks of meat and vegetables and very little liquid. The coarse-cut ingredients give a rustic appearance, further adding to the appeal of chicken stew. Another factor that plays a big role in the way a stew looks
is the type of liquid used in the cooking process, which directly correlates to the region the recipe yields from.
Southern stews are famous for using milk or heavy cream combined with a considerable quantity of butter as a base. Spicy southwestern variations can be made with salsa, chicken broth and pinto beans for a different color and texture. Hunters’ chicken
stew from the northern regions of Italy often incorporates chicken broth, white wine and a flour roux to create thick, brown gravy. Whichever combination of liquids and ingredients are used, there is no denying the appeal of a beautiful chicken stew full
of tender meat and tasty vegetables. There is a reason why stews have been around for centuries; they are simply one of the most delicious and adaptable dishes that can be made and enjoyed. |
