how do you keep skinless chicken thighs and breasts moist and tender when stewing them?

[Heathcliffscathy]

as my other thread isn't giving me any joy...

Show me?

Plenty of liquid, low heat, gentle cook. Will look for other thread, though...

here

I don't stew the skinless sort! If stewing chicken, I use pieces with the skin on, seal them in hot fat in a sauté pan and only then add them to the vegetables.

Right. They won't need as long as the lamb, probably. Are you using a slow cooker or oven cooking? (I have to admit since being converted to the slow cooker I have forgotten most of what I knew about oven-based stews)

big cast iron casserole on stove top. there is a lot of fat from the chorizo and i don't want it to be swimming in the stuff.

If you are making a stew, though, you need to leave it to cool, surely, so that you can skim off the fat before eating?

doesn't work. stew too thick for skimming.

oh god need to make it in advance on thurs for consumption on sat.

I made chicken casserole (a light one for summer) at 1.30 when DS2 was asleep and then put it in the slow cooker to keep warm for the kids teas (having it now) and the rest is in there for Dh and I to have later. Lovely and moist. Fell off the bone.

Can you make it a bit thinner (so that the fat can rise to the surface and be removed when cold) and then reduce it down a bit more when reheating?

Or if you panfry the chorizo first (not too much, obviously) you might be able to release a fair bit of the fat before it goes into the stew.

so that i can use skin on chicken?

Basically, if you keep the skin on the chicken and use quite a lot of fat in the casserole at the beginning for browning the chicken and sweating the vegetables, and slow cook the whole thing, your chicken should end up very tender.

And then if you let it cool, the fat will rise to the top (however thick your stew is) and you can skim it off. If you put it in the fridge, the fat will harden, making it even easier to remove.

To get the fat off put loads of ice cubes in and the fat will congeal round them
Then whip them out pronto before they start to water the stew down

For moistness cook really slowly
And just use thighs not breast as they are much moister