40 Cloves of Garlic Chicken

8 chicken legs and thighs, skinned and separated
2 tbsp. oil
1 lg. onion, coarsely chopped
4 sticks celery, sliced into 1/4-inch pieces
2 tbsp. minced fresh parsley
2 tsp. dried parsley flakes
1 tsp. dried tarragon
1/2 cup dry vermouth
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 dash nutmeg
40 cloves garlic, separated, but not peeled

Directions:

Brush the chicken pieces on all sides with the oil. In a large casserole or heavy Dutch oven (5-6 quarts), combine the onion, celery, parsley, and tarragon. Lay the chicken pieces over the vegetables and herbs, and pour the vermouth over the chicken. Sprinkle the chicken with salt, pepper and nutmeg. Distribute the unpeeled garlic cloves throughout the casserole, tucking them under the chicken pieces. Cover the casserole tightly (you might fit a piece of foil around the top under the lid). Bake the chicken in a preheated 325°F oven for 1-1/2 hours. Do not uncover this caserole until after this time has elapsed. Serve the chicken with the garlic, advising the diners to squeeze the flesh from its paper coat. The garlic is especially tasty when eaten on crusty bread.

Comments from briansworld :

Some people may find it hard to believe that anything made with 40 cloves of garlic would be edible, but this dish is delicious and delicately flavored. The long, slow cooking tames the garlic into a vegetable while preserving its flavor and most of its health benefits. Because the dish is fairly juicy when done, it goes well served over cooked millet or barley and/or with a whole wheat French bread to mop up the juices and to act as a foil for the garlic.

User Reviews:

Wow it's a long time since I've made this dish but it's great to see the old classics coming back! I've always been a huge fan of garlic with chicken & this is pretty much as perfect as you can get it.

submitted by slowthinker on October 31, 2005

this recipe is great for families who love chicken. Every chicken lover should try this recipe.

Submitted by josh on December 06, 2002

Brian got it just right on this one!Great recipe with a subtle blend of flavors.Don't let the 40 cloves scare you away from this one.

Submitted by STEVE Z on December 03, 2002

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