Am trying a recipe that calls for a baking dish with a tight lid but only have lid-less baking dishes. What adjustments do I need?

The recipe is Chicken with 40 Cloves of Garlic: http://food52.com/recipes...

  • Posted by: Melissa
  • November 30, 2014
  • 875 views
  • 2 Comments

2 Comments

QueenSashy November 30, 2014
You could also add wet and crumbled parchment paper on top of the chicken before covering with the foil, that will help lock in the moisture.
 
pierino November 30, 2014
For this dish I would prefer a lidded casserole or tagine anyway, but you can make due by covering tightly with foil.
 
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