Lindsey, Food Editor replied
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It will be ok, but as it needs to be reheated anyway it would be better if it's prepared the day before and then cooked on the day.
Brown the chicken then cool, cover and refrigerate & make the sauce up until the point you add the chicken, cool, cover and refrigerate. Then on the next day heat the sauce, add the browned chicken, stir, cover and simmer for 45 minutes (allowing an extra 5 minutes as the chicken will be colder after refrigerating).
Best wishes
Lindsey
