Chicken With 40 Cloves of Garlic

By CheeseDiva

Ingredients

• 2/3 cup olive oil
• 8 chicken drumsticks
• 8 chicken thighs
• 4 celery ribs, cut into 4 inch-long strips
• 2 cups chopped onion
• 6 parsley sprigs
• 1 teaspoon dried tarragon
• 1/2 cup dry vermouth
• 2 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• dash grated nutmeg
• 40 cloves garlic, unpeeled
• Freshly sliced French bread

Details

Servings 6
Adapted from cooking.nytimes.com

Preparation

Step 1

Put the oil in a shallow dish and add the chicken pieces; coat evenly with oil.

Preheat oven to 375 degrees.

In a heavy 6-quart casserole, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Pour on the vermouth. Sprinkle with salt and pepper and a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 90 minutes without removing the lid.

Serve chicken, pan juices and garlic cloves with French bread. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.