My neighbor shared her delicious french bread recipe with me.  Her loaves always turn out tall and fluffy.  My loaves fall when I score them and the result is flat, saggy crisp crust bread.    Things I have tried - keeping my bowl warm, letting it rise a third time after scoring (it's never the same).    She even came over with her uncooked loaves when mine flattened right before a dinner party.  Guess what?  Hers sagged and flattened and never rose in my oven.  Could it be my oven??? 
Marinating meat is typically for fast-cooking methods like grilling.    Typically when stewing, the chicken will stew for more than an hour, so any flavour from the marinade will be MOSTLY lost.  If you use a very strong marinade, like balsamic vinegar, you might retain a small bit of flavour in the chicken.  But keep in mind, the flavour will undoubtedly seep into the rest of the stew.  Overall there is usually not much point in marinating stewing meat, simply because you can impart all the flavour you want in the surrounding sauce, and tenderizing is done by the long cooking process. 