Chicken With Forty Cloves Of Garlicchicken, main dish, poultry 8 chicken legs (cut into 1 drumsticks and thighs) 2/3 cup olive oil 4 celery ribs, sliced thin 6 sprigs parsley 1 tablespoon tarragon 1/2 cup dry vermouth 2 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg 40 cloves of garlic, peeled 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. |
