Why does Chicken Cacciatore improve with reheating?
I cobbled together a chicken cacciatore recipe from several found on the web, and find that it gets much better after a few reheatings. I never eat it on the day it's made. After having it for dinner the next day, I find it's better yet after reheating on the following day, and still better after that.
Googling "reheating stew" I find warnings against it. Should I not be reheating this? Can anyone explain why it improves with each reheating? Is it the time in the refrigerator? I've tried adding an hour of low heat when I first make it, but that doesn't seem to help.
If I only reheat each night's dinner (instead of reheating it all each time), can I expect the last night to be as good? Is there any way to reach the ideal state - now achieved by multiple reheating - with less trouble?