tag:blogger.com,1999:blog-4864470827611444332.post6365108606255516171..comments2023-10-20T08:28:20.709-04:00Comments on Undomesticated Me: A Classic 50s DinnerUndomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4864470827611444332.post-68479286486897121182009-06-24T21:47:24.961-04:002009-06-24T21:47:24.961-04:00Perhaps I did cook it at too high a heat -- the re...Perhaps I did cook it at too high a heat -- the recipe didn't give any sense of how high to turn up the oven or how long to cook it! I did eventually remove the chicken so that the zucchini could cook longer.<br /><br />Good tip about the dollop of butter! And what DO you use to cut chicken? The kitchen shears were really fun!<br /><br />Meanwhile, it wasn't a great dinner by any stretch of the imagination, but it worked well as leftovers tonight when I was too fried to cook!Undomesticated Mehttps://www.blogger.com/profile/07327526767040007698noreply@blogger.comtag:blogger.com,1999:blog-4864470827611444332.post-61094388899397411892009-06-24T21:23:39.975-04:002009-06-24T21:23:39.975-04:00Hello dear. Garlic and lemon are extremely common ...Hello dear. Garlic and lemon are extremely common flavor combinations. I'm surprised Avo would say that. Just about everything I make includes both ingredients. The chicken might have been chewy (not dry?) for any number of reasons, but I wonder if it was either cutting it with the cooking shears (never considered doing such a thing) or that you cooked it on too high a heat with the liquid? I don't think the garlic would've contributed to the problem too much, except that it wouldn't give that carmelized garlic sliver taste the recipe probably called for. But in the future, if your dish is too lemony, you can either take out the meat and cook down the liquid gently for a bit, or the best thing is to add a dollop of butter to mellow it out.Dorihttps://www.blogger.com/profile/11301620883633820837noreply@blogger.com