Braising boneless, skinless chicken. Floured it, seared it on both sides, put it in a bath of red wine and chicken stock. How do I keep it from over cook
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breast or thigh! With breasts, check it after about 15 - 20 minutes, though it also depends on how thick they are. They overcook quickly. Thighs are much easier as they won't be ruined if overcooked a little. they might take 30 minutes, also depending on size.
Like overnight, but easier.
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