If it comes up clean, with just a tug, it’s time to turn it. When you see browning at the edges, try picking up the piece of meat with tongs, if it really sticks, it needs a little longer. Let each piece brown but keep an eye on the edges.
Then add chicken a few pieces at a time-don’t crowd the pan. Add the oil and let it spread across the bottom of the pan. If the water particles roll up into little balls and skitter across the bottom of the pan, it’s time to add oil. To see if the pan is hot enough to start cooking, run your fingers under the faucet and flick your fingers over the pot. Do not add oil to the cold pan, instead leave it be and let it heat up for a minute or two. To do this you start with an empty pan placed on a burner over medium-high heat.
Tip 2 One of the keys to making this recipe for chicken cacciatore as delicious as possible is to properly brown your chicken.
