White Chicken Stew Recipe

Chicken stew is a classic North Carolina, upstate South Carolina, and Georgia dish. It is a stew made of parboiled whole chicken in a cream or milk-based broth, butter, and seasonings such as salt, pepper, and other ingredients. The stew is traditionally served in the late fall and winter months. This time of year is commonly referred to as mull season in northern Georgia. The term chicken stew or chicken mull is frequently used to refer to an event or gathering where the dish is served.

Where does stew originated from?

The world's oldest known evidence of stew was found in Japan, dating to the Jōmon period. Additionally, Herodotus says that the Scythians (8th to 4th centuries BC) put the flesh into an animals paunch, mix water with it, and boil it like that over the bone fire.

Is it okay to put raw chicken in a stew?

When preparing soup in this manner, the chicken does not need to be completely cooked because it will cook more once it is in the boiling broth, but The Whole Portion notes that if you are adding raw or underdone chicken to broth, make sure the broth still needs time to be fully ready so it does not taste overcooked.

Ingredients for White Chicken Stew Recipe

Onion:
Onions are considered a basic ingredient or the foundation of Indian cooking and are used to make any gravy, curry, or bhuna dish. The flavour and aroma of onion transforms any ordinary dish into a mouthwatering and delectable one.

Coconut Milk :
Coconut milk is extremely versatile, and it can be used in both sweet and savoury dishes. Chongchitnant explains that in largely dairy-free Thai cuisine, its used to add creaminess and fat to a wide range of dishes, from sauces and dressings to curries and stews to puddings and dessert soups.

Cashews :
Cashews contain a lot of starch, which will thicken sauces just like flour and potatoes do. The use of cashews over flour, for example, has the advantage of adding a lot of flavour to the sauce.