Chicken Marbella or Chicken Cacciatore cooked the night before?
I was thinking for making one of these chicken dishes for a group of about 25. I don't want to be in the kitchen basting or worrying about bringing the chicken to a safe cooked temp while the party is in progress. Is it possible to cook the night before (or even that morning) and then just reheat in a low oven an hour before serving? Or will this dry the chicken out? Can I do this safely and then refrigerate the cooked chicken dish?
Has anyone had good or bad experiences with this?