40 CLOVES OF GARLIC CHICKEN

By jkelly117

Ingredients

• 2/3 cup
• olive oil
• 8 8
• chicken drumstick and thighs (or 16 of either)
• 4 4
• ribs celery, cut in long strips
• 2 medium
• onions, chopped
• 6 sprigs
• parsley
• 1 tablespoon Chopped fresh tarragon, or 1 teaspoon dried
• 1/2 cup dry vermouth
• 2.5 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• Pinch nutmeg
• 40 cloves garlic, unpeeled

Preparation

Step 1

1. Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil.
2. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with salt and pepper, add a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won't escape). Bake in a 375°oven for 1 1/2 hours, without removing the cover.
3. Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.