Chicken with Forty Cloves of Garlic
Yield
8 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | Chicken |
chicken legs
cut into drumsticks and thighs |
*
|
| ⅔ | cup |
olive oil
|
|
| 4 | each |
celery stalks
sliced thin |
|
| 6 | each |
parsley sprigs
|
*
|
| 1 | tablespoon |
tarragon leaves
|
|
| ½ | cup |
vermouth
dry |
* |
| 2 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 40 | each |
garlic cloves
peeled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | Chicken |
chicken legs
cut into drumsticks and thighs |
*
|
| 158 | ml |
olive oil
|
|
| 4 | each |
celery stalks
sliced thin |
|
| 6 | each |
parsley sprigs
|
*
|
| 15 | ml |
tarragon leaves
|
|
| 118 | ml |
vermouth
dry |
* |
| 13 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
nutmeg
|
|
| 4E+1 | each |
garlic cloves
peeled |
|
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.
