It's generally not recommended to put raw chicken in a sauce and cook it, as this can lead to food safety concerns. When raw chicken comes into contact with the sauce, there is a risk of cross-contamination and the transfer of harmful bacteria, such as salmonella or campylobacter, from the chicken to the sauce.   To ensure that the chicken is cooked to a safe temperature and to prevent foodborne illness, it's best to sear the chicken first and then add it to the sauce to finish cooking in the oven to an internal temperature of 165°F (74°C). This will also help to develop a nice crust on the chicken and add more depth of flavor to the dish.