Substitution for beef (veal) in a stew

Question

I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substituted stewing beef to good effect, though it takes longer to cook and is not quite as tender.

I'd like to make the dish for some friends of ours, but they don't eat beef of any kind. We've tried it with chicken in the past but the chicken came out tough; we probably cooked it too long. The veal cooks for 1.5-2 hours over very low heat, the stewing beef is more to the 2 hour end, if not a little more. Can I successfully substitute chicken or pork and not have it come out tough? Any pointers on how long to cook it, or how to know when it's cooked but not overcooked?

Thanks!

Answer

I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone.

It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.

Do not use chicken breast - it is far too lean.

Check more discussion of this question.