I think I may be chicken cursed, but after having this dish at Rao's (the one in Vegas, not lucky enough for the real one in NY), I have tried to make it several times using the recipe it their cook book.
The sauce, sausage, etc are all great, but the chicken is tough or rubbery. I keep thinking that I am over cooking it, but this time I took it out when it registered 150 or so. (The first time I measured 160)
In general, you are supposed to keep the chicken in the whole time, and cook it with the onions, peppers, wine, etc and then basically plate, no resting.
Watching Anne Burrell make this, it seems like she cooked it way beyond that point simmering it in the liquid for 15 or so minutes after browing it heavily.
So in general, I am confused.
A) I was thinking cutting the chicken into smaller peices may help, or finding a smaller bird, even though that seems to be getting harder.
B) This time I started with a bit hotter pan/oil. Is it better to cook smaller peices of chicken (whole bird cut up into about 12 peices) hot and fast, or low and longer?
C) Or is the point of this dish to almost over cook the meat long enough that it just starts to break down like a pot roast.
Updated 7 months ago | 14
Updated 5 months ago | 12
Updated 1 year ago | 11
Updated 1 year ago | 13
Updated 1 year ago | 0