CHICKEN WITH 40 CLOVES OF GARLIC
Don’t let the quantity of garlic scare you!
2/3 C. oil
8 drumsticks and 8 thighs or 16 of one
4 ribs celery (in long strips)
2 medium onions, chopped
6 sprigs parsley
1 T. fresh or 1 tsp. dried tarragon
1/2 C. dry vermouth
2 1/2 tsp. salt
1/4 tsp. freshly ground pepper
Dash of nutmeg
40 cloves garlic, unpeeled
French bread or toast
Combine celery, onion, parsley and tarragon and place in a
heavy 6-quart casserole. Dip chicken pieces in oil to coat evenly
and place on top of vegetables. Add vermouth; sprinkle with salt,
pepper and nutmeg. Tuck garlic around and between chicken.
Cover tightly with foil and lid. Bake in preheated 375ÂºF oven for
1 1/2 hours without removing cover.
Serve with pan juices, garlic and slices of bread. Squeeze garlic
out from root end of papery husk onto bread and spread like
Makes 8 servings.