Dinner Party Prep Advice Please

[tirgoddess]

Making this for my siblings and their spouses, total of 8 people. How far ahead can I cook the chicken and finish dish just before sitting down to eat? (I have made this recipie many times, just don't want to be cooking too much at cocktail time.) Suggestions appreciated!

https://barefootcontessa.com/recipes/chicken-thighs-with-creamy-mustard-sauce

[Tropicalsenior]

Because of my age limitation I often make my meal in stages and this sounds like an excellent recipe for that. I would say that you could probably make the chicken and the sauce in the morning, heat the sauce and reheat the chicken in the sauce. I would probably make double the sauce to make sure that it covers the chicken while you're reheating. Or if you're worried about the chicken not getting hot enough, you could pop it in a 400 degree oven for 10 minutes before you return it to the sauce.

[AlaMoi]

chicken thighs are a bit more forgiving that white meat - 'make ahead' seems entirely doable.

since it gets reheated, I would only cook the thighs to about half done - then prep the whole dish and chill. 

I agree with Tropicalsenior - make extra "sauce" - and perhaps a bit thin to start, as it will thicken on re-heat.

 

then reheat at a low temp - high temps in my experience makes for tough meat(s).

~235'F - _covered_ - for a longish time. 

2.5 lbs of chicken+sauce, I'd be guessing at 60-70 minutes to heat thru from chilled + finish temp the thighs.

 

hold off on the fresh parsley until service.