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Ingredients
- 2 1/2 cups chopped onion
- 1 teaspoon tarragon
- 6 sprigs parsley
- 4 stalks celery, each in 3 pieces
- 8 chicken thighs without skin
- 8 chicken drumsticks, no skin, R-T-C
- 1/2 cup dry vermouth, or white wine
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- dash nutmeg
- 40 cloves garlic, unpeeled, about 4 heads
Details
Preparation
Step 1
1. Heat oven to 375.
2. Combine onion-celery in a 4-quart casserole. Arrange chicken on top. Drizzle with vermouth, sprinkle with salt, pepper, and nutmeg. Nestle garlic around chicken. Cover with foil and casserole lid.
3. Bake 1 1/2 hours. Garnish with fresh tarragon and serve with French bread.
Notes: Made this with a combination of boneless/skinless breasts, thighs, and drumsticks. Used white wine instead of vermouth. Was good - would recommend basting over time. Leftovers were definitely more garlicky than the servings served immediately.
Notes: Made this with a combination of boneless/skinless breasts, thighs, and drumsticks. Used white wine instead of vermouth. Was good - would recommend basting over time. Leftovers were definitely more garlicky than the servings served immediately.
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