Chicken Braised with 40 Cloves of Garlic
Chicken Braised with 40 Cloves of Garlic recipe 24
24
Ingredients
| 40 | cloves |
garlic
|
|
| 6 | each |
chicken legs
|
* |
| 2 | each |
onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
tarragon leaves
crumbled |
|
| ½ | teaspoon |
allspice
|
* |
| ¼ | teaspoon |
cinnamon
|
* |
|
salt and black pepper
to taste |
* | ||
| ¼ | cup |
cognac
|
* |
| ⅓ | cup |
vermouth
|
* |
Directions
Preheat oven to 375℉ (190℃).
Place all the ingredients in a deep, heavy pot that can be covered.
Combine everything very well with your hands.
Seal the pot very tightly with foil.
Place a cover over the foil.
Pot must be very well sealed so that no juices or steam can escape.
Bake for 1½ hours.
Do not open the pot during this time. Serve piping hot, with good crusty bread for mopping up the juices and garlic.
Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.
