Compared with beef and other meaty stews, chicken stews cook pretty quickly. To make a chicken stew that’s fast enough for a weeknight, try these tips.
1. Use boneless pieces
Bones keep the meat moist, but they slow down the cooking. If you’re cooking on a weeknight, start with skinless, boneless breasts or thighs, which should each cook in 20 minutes or less. (To make the process go even faster, cut them into small pieces first).
2. Use pre-prepped vegetables
Chopped butternut squash, pre-peeled garlic or shallots, packaged cooked beets and washed-and-chopped kale leaves all let you get chicken stew to the table faster.