don’t know why i keep overcooking fresh cut chicken in soups and stews….any suggestions? I don’t bake or roast it, so a thermometer is of no help. I quickly sear it and then put it in the pot per directions (medium heat ~1hr) and it comes out very tough and dry. Am I supposed to cover with a lid, or may i am using the wrong pot?? my mother never used a marinade or brine and she would make it incredibly “fall off the bone” moist in her stews and soups. Whats the secret? thanks