Chicken stew is chicken simmered slowly in a seasoned broth with vegetables until tender, usually after the chicken and aromatics are browned first to build flavor. Unlike a braise, which typically cooks large, whole cuts in a small amount of liquid, a stew cuts the meat into smaller pieces kept mostly submerged, and the liquid is served as part of the dish, often thickened with a roux or cornstarch toward the end. Regional versions vary: France's coq au vin adds red wine, mushrooms, and pearl onions; Mexican versions lean on chiles and cumin; and in the American South, chicken stew is often served with dumplings.