Chicken braised with 40 cloves of garlic

Yield: 6 servings

Measure Ingredient
40 eaches Cloves Garlic *
6 eaches Chicken Legs/Thighs **
2 eaches Med Onions, Coarsely Chopped
2 tablespoons Olive Oil
1 cup Fresh Parsley, Chopped
1 teaspoon Dried Tarragon, Crumbled
½ teaspoon Allspice
¼ teaspoon Cinnamon
1 x Salt & Pepper To Taste
¼ cup Cognac
⅓ cup Dry White Vermouth

* Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired

~------------------------------------------------------ ~----------------- Preheat oven to 375 degrees F.

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.

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