November 6, 2010


Printed from COOKS.COM

For REAL garlic lovers!
8 chicken legs and thighs
40 cloves garlic
4 stalks celery
2/3 c. olive oil
6 sprigs parsley
1 tbsp. dried tarragon
1/2 c. dry vermouth
1/4 tsp. pepper
Dash of nutmeg
2 1/2 tbsp. salt

Rinse chicken in cold water, pat dry. Peel garlic leaving cloves whole. Cut celery into thin slices. Pour oil into shallow dish or plate and coat chicken on all sides. Put celery into heavy casserole, add parsley and tarragon. Lay chicken in, sprinkle with vermouth, pepper and nutmeg and one teaspoon of the salt. Pour the oil from the plate, over the chicken, add the garlic cloves and sprinkle with remaining salt. Over the casserole, lay aluminum foil, cover with lid of the casserole, tight seal. Bake in 375 degree oven for 1 1/2 hour. DO NOT remove lid during cooking. Serve from casserole and spread cloves of garlic on hot toast like butter.

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