any easy remedies to counter too heavy a hand in the chopped garlic of my chicken cacciatore? Last time I made it I found it too sweet and almost bland. Well this time I went overboard. It's all finished but other than offering guests pepcid tonight, is there any hope for it? I made it last night for dinner tonite and just my few tastes while cooking are leaving me with garlic taste the morning after (some reason I didn't notice the strong garlic taste--could have been I was eating chocolate cookies while cooking--bad idea).
Or should I just chalk it up to experience? I would hate to make my guests (family) sick. We all love garlic in my family but this was too much. TIA