If you have a recipe that need to brown chicken pieces and then bake finish cooking can refrigerate between the browning baking steps?

It's generally not recommended to refrigerate chicken after browning and before baking. Here's why:

* Food Safety: Refrigerating browned chicken creates a moist environment where bacteria can thrive. This increases the risk of foodborne illness, especially since chicken is a high-risk food.

* Texture: Refrigerating the chicken can cause it to become tough and dry during the baking process. This is because the moisture will be drawn out of the chicken during refrigeration, and the cold temperature will make the muscle fibers contract, making them less tender.

* Flavor: The flavor of the browned chicken can be lost or diluted when refrigerated.

Here are better alternatives:

* Finish cooking immediately: The best practice is to bake the chicken right after browning. This ensures consistent cooking and prevents the growth of bacteria.

* Prepare in advance, but don't brown: If you want to prepare your chicken in advance, you can pre-season and refrigerate it un-browned. Brown the chicken just before baking to retain the best flavor and texture.

If you absolutely must refrigerate:

* Cool quickly: After browning, cool the chicken quickly in an ice bath or under cold running water to slow down bacterial growth.

* Refrigerate immediately: Place the cooled chicken in the refrigerator as soon as possible.

* Bake within 24 hours: Don't refrigerate the chicken for longer than 24 hours.

Remember, food safety is paramount. While there might be situations where you have to refrigerate browned chicken, it's best to avoid it whenever possible.