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CHICKEN WITH FORTY CLOVES OF GARLIC Recipe | |
Chicken | |
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Ingredients:
8 Chicken legs (cut intoDrumsticks and thighs) 2/3 c Olive oil 4 Celery ribs, sliced thin 6 Sprigs parsley 1 tb Tarragon 1/2 c Dry vermouth 2 1/2 ts Salt 1/4 ts Pepper 1/8 ts Nutmeg 40 Cloves of garlic, peeled
Directions:
Serving Size : 8 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 1 1/2 hours without removing the lid. Serve with hot toast or thin slices of French bread or pumpernickel, spread with the softened buttery garlic cloves. | |