Chicken With Forty Cloves Of Garlic

Recipe Ingredients

8		Chicken legs - (cut into
		Drumsticks and thighs)
2/3 cup	157ml	Olive oil
4		Celery ribs - sliced thin
6 sections		Parsley
1 tablespoon	15ml	Tarragon
1/2 cup	118ml	Dry vermouth
2 1/2 teaspoons	12ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Nutmeg
40		Garlic - peeled

Recipe Instructions

Rinse the chicken in cold water and pat dry with paper towels. Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides. Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover. Add the parsley and tarragon.

Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg. Pour the oil remaining in the plate into the casserole. Toss in all garlic and sprinkle with the remaining salt. Lay a piece of aluminum foil on top of the casserole, to make a tight seal.

Set on the casserole lid. Bake in a 375-degree oven for 1 1/2 hours without removing the lid.

Serve with hot toast or thin slices of French bread or pumpernickel, spread with the softened buttery garlic cloves.

Source:
Original Recipe was from Cincinnati Enquirer

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