16 Warming Chicken Stew Recipes (2024)

FAQs

Can you reheat chicken stew in the microwave? ›

Storing: Store any leftovers in an airtight container in the fridge. Enjoy within 3-4 days. You can reheat chicken stew in the microwave, or in a small saucepan over low heat.

Use chicken thighs instead of chicken breast. Chicken thighs stay juicy and tender, even with a long cook time, and have TONS of flavor. Make sure to brown the chicken well. All of the brown bits stuck to the bottom of the pot after browning the chicken (called “fond”) flavors the gravy and gives it a nice deep color.

Traditionally, the stew is served in the late fall and winter months. In northern Georgia, this part of the year is often referred to as "mull season". Often the term "chicken stew" or "chicken mull" refers to an event or gathering where the dish is served.

Chicken is no different from other meats, and you can reheat it safely two or more times. When you reheat chicken, it is important that you properly heat it the whole way through.

Though it takes a little more time than the microwave, warming up soups, sauces, and stews works perfectly well in a saucepan. You may need to add a little more water to prevent the food from drying out. Be sure to stir frequently for even heating.

For most types of stew, it takes time to develop great flavor. Stew uses collagen-rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.

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.

Slow Cooker vs.

While high heat may cook the potatoes and meat quickly, only low, slow cooking can create the tender morsels of meat and flavorful broth that we seek. The stove (hob) will create a thicker broth/gravy for the stew because more liquid will escape during cooking in the form of steam.

For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you. To make a delicious stew, choose good-quality ingredients.

What's the difference between chicken soup and chicken stew? ›

Soup Uses More Liquid

In soup, the liquid is the primary ingredient. Soup can be completely liquified or it can consist of other elements (like meat and vegetables) that are fully submerged in water, stock, or broth. Stew, meanwhile, is typically "chunkier." It contains just enough liquid to cover the main ingredients.

Stewing is done on the top of a cooker with heat being applied directly to the underneath of the pot; while casseroling takes place inside the oven with heat circulating all around the pot. In both cases the meat is cut up fairly small and cooked in a liquid (stock, wine, water, cider or whatever).

The egg laying chickens are called stewing hens once they are butchered. They also earned the nickname, “tough old birds”, for their tougher than average meat. These chickens, like those of the past, have needed to be cooked for long periods of time in order to unlock their tasty and nutritionally dense magic.

There is little difference between a casserole and a stew. A purist would say that a casserole goes in the oven, heating the dish from all directions, while a stew goes on the stovetop and is heated from the bottom. Another point of difference is a casserole is the name of the pot used for cooking.

Cover with a microwave lid or microwave-safe plastic wrap to trap steam and keep the meal moist. Place plate towards the outside of the microwave turntable. Reheat meal for 2 minutes on high, and then allow to stand for 1 minute. To assist with even heating, turn the plate halfway through the cooking time.

The best way to reheat chicken

There are obviously many different variants of chicken, but we're talking just a chicken breast or tenderloin that needs to be reheated. The best way to do it is by wrapping it in foil (with a little opening for steam) and putting it in your oven or toaster oven.

Stews can be reheated on the stovetop or in the microwave (follow manufacturer's instructions).

Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F. Then the hot food can be placed in a preheated slow cooker to keep it hot for serving—at least 140 °F as measured with a food thermometer.