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Chicken with Forty Cloves of Garlic

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

1 hrs

Ready

2 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 Chicken chicken legs
cut into drumsticks and thighs
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cup olive oil
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4 each celery stalks
sliced thin
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6 each parsley sprigs
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1 tablespoon tarragon leaves
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½ cup vermouth
dry
*
2 ½ teaspoons salt
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¼ teaspoon black pepper
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teaspoon nutmeg
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40 each garlic cloves
peeled
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Ingredients

Amount Measure Ingredient Features
8 Chicken chicken legs
cut into drumsticks and thighs
* Camera
158 ml olive oil
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4 each celery stalks
sliced thin
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6 each parsley sprigs
* Camera
15 ml tarragon leaves
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118 ml vermouth
dry
*
13 ml salt
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1.3 ml black pepper
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0.6 ml nutmeg
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4E+1 each garlic cloves
peeled
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Directions

Rinse the chicken in cold water and pat dry with paper towels.

Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides.

Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover.

Add the parsley and tarragon.

Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg.

Pour the oil remaining in the plate into the casserole.

Toss in all garlic and sprinkle with the remaining salt.

Lay a piece of aluminum foil on top of the casserole, to make a tight seal.

Set on the casserole lid.

Bake in a 375-degree oven for 1½ hours without removing the lid.

Serve with hot toast or thin slices of French bread or pumpernickel, spread with the softened buttery garlic cloves.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 23072% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 761mg 32%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 25%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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