Category - Chicken, Poultry & Duck

CHICKEN WITH 40 CLOVES OF GARLIC

    Chicken with 40 Cloves of Garlic

    2/3 cup oil
    8 drumsticks and 8 thighs or 16 of one
    4 ribs celery (in long strips)
    2 medium onions, chopped
    6 sprigs parsley
    1 tablespoon fresh or 1 teaspoon dried tarragon
    1/2 cup dry vermouth
    2 1/2 teaspoons salt
    1/4 teaspoon 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 375 degree F 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 butter.

    Makes 8 servings.


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