Chicken With Forty Cloves Of Garlic Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8: Chicken legs, (cut into
Drumsticks and thighs),
2/3 cup: Olive oil,
4: Celery ribs, sliced thin
6 Sprigs: parsley,
1 tbsp: Tarragon,
1/2 cup: Dry vermouth,
2 1/2 tsp: Salt,
1/4 tsp: Pepper,
1/8 tsp: Nutmeg,
40 Cloves: of garlic, peeled
Directions:
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 from luhu.jp
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 from luhu.jp