Made Chicken Cacciatore Last Night--Not Sure If I Did it Right...
I used this pretty straightforward recipe from Epicurious:
everything worked out great but was wondering, should the chicken meat be "falling off the bones"? from other recipes i've read for chick cacciatore, i've seen this phrase mentioned.
The chicken looks thoroughly cooked but it's definitely not falling off the bones; should i simmer it for another 15 minutes or so? the simmer time for this was 20 minutes.
Any thoughts would be greatly appreciated!
Personally, don't think it matters. Mine falls off the bone but I tend to cook my pasta sauces for a long time. As long as it's cooked and you like it, be damned what others think.
If you prefer it falling off the bone (and I do), then do simmer it more. I think I simmer mine about 45 minutes. It's not wrong either way. For me, it also gets cooked some more the next day, but I leave the chicken in the sauce and reheat it that way.
You can have it either way. I like to simmer my sauces for a while too, like to thicken them up a little. And believe me, it will taste better tomorrow, anyway!