November 15, 2010


2/3 c. peanut oil
8 drumsticks//8 thighs (or 16 of either)
4 ribs celery, cut in long strips
2 med. onions, chopped
6 sprigs parsley
1 tbsp. fresh or 1 tsp. dry tarragon
1/2 c. dry vermouth
2 1/2 tsp. fresh ground pepper
50-100 cloves garlic (depending on size), unpeeled
French bread

Pour oil into shallow dish, add chicken and turn to coat all sides evenly. In a heavy 6 quart casserole, combine celery, onions, parsley and tarragon. Lay chicken on top and add vermouth. Sprinkle with salt, pepper and nutmeg. Tuck garlic cloves around and between chicken pieces. Cover casserole tight with foil, then lid. Bake in preheated 375 degree oven for 1 1/2 hours without removing cover.Serve chicken in big bowl or individual bowls to collect all pan juices. Have French bread warm and squeeze garlic out from root end of peel and spread on bread like butter, then dip in pan juices.
The chicken is good, too. Don't worry about too much garlic - the way this dish is cooked it doesn't matter - the flavor is subtle.

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