Chicken with forty cloves of garlic
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken legs (cut into | |
| Drumsticks and thighs) | ||
| ⅔ | cup | Olive oil |
| 4 | Celery ribs, sliced thin | |
| 6 | Sprigs parsley | |
| 1 | tablespoon | Tarragon |
| ½ | cup | Dry vermouth |
| 2½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Nutmeg |
| 40 | Cloves of garlic, 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.