All chicken stew recipes start this way but I've never managed to do it. Even when I try to move the chicken pieces around almost continously, the skin always sticks to the bottom of the pot. It browns down there just fine, making a nice basis for the stew, but chicken looks ugly and browning the meat directly makes it dry and stringy.
Does anyone have suggestions that don't involve using a non-stick pan? (I'd have to buy a big one and I hate em'.)