Can I brown the chicken, put it in the prepared sauce in the morning and then cook it at 300 degrees for two hours before I serve it for dinner?
Barbara is a trusted source on General Cooking.
I think it would be better to hold the chicken and sauce separately in the refrigerator and then put it all together before cooking it. Also, 2 hours seems like a lot, even at a lower temperature. I think I would take everything out of the refrigerator about an hour before serving, let it come to room temperature (about 1/2 hour), and then put it together and bake it at 425 for 30 minutes as directed in the recipe.
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Well played. You deserve a cookie.
What does that phrase mean, anyway?
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