When simmering chicken in tomatoe based sauce, should it be cooked first or uncooked to become really tender?

Answer 1

I always brown the chicken first so when I add the tomato sauce I can scrap up all the nice brown bits from the pan to add flavor to the sauce

Answer 2

Checked with quite a few of my Chicken specialty cookbooks. ALL OF THEM call for cooking, sauteing or browning the chicken ahead of time before adding sauces; especially tomato based. You cook/brown the chicken in the frying pan, remove the chicken; keep warm. Make your sauce; add back the chicken or layer the chicken in a dish and pour sauce over it and cook/bake 30-45 minutes. Generally speaking, the chicken is not in the tomato base but about 30 minutes.

Example: Chicken Cacciatore, Country Captain.

Knew my older relatives always cooked the chicken first; that's the way my mom taught me and I have always done it that way. On another note: tomato based soups and sauces are easy to burn if the heat is too high. I always add tomato paste or soup Last and heat just enough to bring to serving temperature. I really don't like stirring constantly.

You want to make sure that the chicken is cooked all the way through to the bone. Food safety reason.

My "Professional Cooking" cookbook by Wayne Gisslen states:
In classical cuisine, there are preparations for chicken called "sautes", which are actually made by braising. The basic procedure for sauteing meats is used, except that the chicken is only partially cooked by sauteing. It is then finished by simmering briefly in the sauce made by deglazing the pan."

Answer 3

Definitely uncooked - it will get nicely cooked in the tomato juice, so no need to worry about undercooked chicken if you cook it long enough. You might just brown the outside of the chicken for flavor but don't cook it all the way through until you add the tomato juice.
The chicken will become more tender as the acidity of the tomato juice tenderizes the chicken meat.

Answer 4

Depending on the moisture content of the sauce, I would say go ahead put uncooked chicken in the pot you are going to use and sear the outsides of the chicken and then add the sauce to finish by simmering covered. Enjoy.

Answer 5

Always brown your chicken first before simmering it in a sauce to seal in the juices.

Answer 6

I leave mine uncooked when simmering, and it comes out very tender and more tasty this way.

Answer 7

Brown your chicken first then add to your sauce.

Answer 8

Cook or microwave first, okay to undercook and then put in sauce to finish cooking.

Answer 9

I usually brown the meat for most recipes I use. It adds a lot of flavor to any recipe.

Answer 10

Brown it first. It will taste much better. What are you making?