Ingredients
- 8 Chicken legs (cut into
- Drumsticks 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.
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Submitted 6/13/05.
Source: my files
Submitted By: Meryl
merstar@earthlink.net
CHICKEN WITH FORTY CLOVES OF GARLIC