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- Joined Mar 21, 2001
I'm making Chicken Vesuvio for a large group. I'd like to know how to sear the chicken pieces in the oven. I usually do it in a skillet...not practical for this size group.
I thought I would pre-cook the chicken & potatoes the day before. Then finish the dish in the oven the next day just before serving. I plan to deglaze my sheet pan upon completeing the pre-baking of the chicken. Do you think the flavor of my sauce will hold up if held for a day?
If there is a better way to do this, I'm open to your suggestions.
Thanks,
Cooking_Sherry
I thought I would pre-cook the chicken & potatoes the day before. Then finish the dish in the oven the next day just before serving. I plan to deglaze my sheet pan upon completeing the pre-baking of the chicken. Do you think the flavor of my sauce will hold up if held for a day?
If there is a better way to do this, I'm open to your suggestions.
Thanks,
Cooking_Sherry