Quote:
Originally Posted by oilers_fan
I would rather Giada come and cook it for me, but I might give it a shot.
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The key to the recipe turning out is the simmer process, that is once you have prepared your sauce and return the chicken back into it.
Then you simmer. Simmer is a slow process. If you try to hurry simmer, you end up with food that has not had enough time to develop the rich or deep flavors of the recipe OR you end up with tough food.
And most of these type of recipes, including stews, goulashes, even chilis etc, their flavor improves the next day.
So you could make this the day ahead and rewarm the next day. Just make sure that when you rewarm, it is done very slowly.