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

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!

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

        1 Reply
        1. re: paulj

          definitely not a pinkish color; looked cooked through already.

        2. 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. 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

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