Chicken with 40 Cloves of Garlic

Name: Chicken with 40 Cloves of Garlic
Cook time: P1H30M
Total time: P1H50M
Yield: 6
Cuisine: Fusion
Ingredients: chicken, whole; salt and black pepper; tarragon leaves; bay leaves; parsley leaves; celery; onions; olive oil; vermouth; garlic; bread

Chicken with 40 Cloves of Garlic recipe

Yield

6 servings

Prep

20 min

Cook

90 min

Ready

110 min

Ingredients

Amount	Measure	Ingredient	Features
3 ½	pounds	whole chicken or cut into pieces
		salt and black pepper to taste	*
1	teaspoon	tarragon leaves
1	each	bay leaves	*
1	sprig	parsley leaves	*
2	stalks	celery cut into strips	*
1	each	onions chopped
2	tablespoons	olive oil
½	cup	vermouth dry	*
40	cloves	garlic pealed
8	each	bread slices, toasted	*

Ingredients

Amount	Measure	Ingredient	Features
1.6	kg	whole chicken or cut into pieces
1	x	salt and black pepper to taste	*
5	ml	tarragon leaves
1	each	bay leaves	*
1	sprig	parsley leaves	*
2	stalks	celery cut into strips	*
1	each	onions chopped
3E+1	ml	olive oil
118	ml	vermouth dry	*
4E+1	cloves	garlic pealed
8	each	bread slices, toasted	*

Directions

Pre-heat oven to 375℉ (190℃).
Sprinkle the chicken with salt, pepper, and tarragon to taste.
Place the bay leaf, parsley, celery, and onion in the bottom of casserole. Place the chicken on top and add the garlic and vermouth.
Cover the top of the casserole tightly with aluminum foil.
Bake in the pre-heated oven for 1½ hours. Do not remove the cover until the time has elapsed.
Serve the chicken with the pan juices and garlic cloves. Spread the roasted garlic pulp on the toasted bread rounds.