I have a recipe for "Orange Khoresh"--a Persian (Iranian) dish in which chicken pieces are simmered in liquid (orange juice, vinegar, lime juice, sugar).
The recipe calls for simmering chicken legs for a total of 1 hour 35 minutes!
It seems to me that simmering chicken for that long will turn it into mush.
Has anyone here ever simmered chicken for that long? If so, what were the results? Is it possible that this dish is *supposed* to turn the chicken into mush?