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Made Chicken Cacciatore Last Night--Not Sure If I Did it Right...

a
Augusta Aug 19, 2009 10:49 AM

I used this pretty straightforward recipe from Epicurious:
http://www.epicurious.com/recipes/foo...

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!

  1. Davwud Aug 19, 2009 11:08 AM

    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.

    DT

    1. v
      Val55 Aug 19, 2009 11:11 AM

      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.

      1. paulj Aug 19, 2009 12:09 PM

        What was the color of the thigh meat next to the bone?

        1 Reply
        1. re: paulj
          a
          Augusta Aug 19, 2009 12:56 PM

          definitely not a pinkish color; looked cooked through already.

        2. Phurstluv Aug 19, 2009 03:51 PM

          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!

          1. a
            Augusta Aug 19, 2009 04:04 PM

            thanks all, for your advice! i think i'll put the pot back on the stove this evening and simmer for maybe another 20 minutes or so. Either way, i'm looking forward to tasting it!

            1 Reply
            1. re: Augusta
              r
              rockycat Aug 20, 2009 06:47 AM

              And be sure to serve any extra sauce over pasta. That makes the dish for me.

            2. Phurstluv Aug 20, 2009 11:09 AM

              How was it, Augusta??

              2 Replies
              1. re: Phurstluv
                a
                Augusta Aug 20, 2009 01:07 PM

                It was pretty good! in fact, i'm just here on my lunch break eating some leftovers from last night. The chicken, even the breast meat, was quite tender, which was a good thing! I think next time, i'll add more of the marinara sauce as it wasn't as "saucy" as I'd like. Thanks guys!

                1. re: Augusta
                  Phurstluv Aug 20, 2009 03:39 PM

                  Glad to hear it! I love a good cacciatore!

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