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Chicken with 40 cloves of garlic


Main Dish

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  • 8 to 10 chicken legs
  • 2/3 cup olive oil
  • 2 tsp salt
  • 1/4 tsp pepper
  • Dash of nutmeg
  • 40 cloves of garlic, qpprox. 3 bulbs peeled
  • 4 stalks of celery, slice thinly
  • 6 sprigs parsley
  • 1 Tbsp dried tarragon
  • 1/4 cup dry vermouth



Step 1

Rinse chicken legs in cold water and pat dry with paper towels. Dip the chicken in olive oil to coat each piece and sprinkle with salt, pepper, and nutmeg

Put chicken in a lidded 3 quart casserole along with the residue of oil. Add the garlic, sliced celery, parsley, tarragon and vermouth. Seal the top of the casserole with a sheet of foil and cover tightly . Bake for 1 1/2 hours in a preheated 375 degree oven. Do not remove the lid during the baking period. Serve with hot toast or think slices of pumpernickel and spread the softened garlic on the bread.


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