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?