Chicken with forty cloves of garlic

Yield: 8 servings

Measure Ingredient
8 \N Chicken legs (cut into
\N \N Drumsticks and thighs)
⅔ cup Olive oil
4 \N Celery ribs, sliced thin
6 \N Sprigs parsley
1 tablespoon Tarragon
½ cup Dry vermouth
2½ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Nutmeg
40 \N Cloves of garlic, peeled

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.

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