Ingredients
8 chicken legs (cut into
1 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.
Servings: 8 servings
Chicken With Forty Cloves Of Garlic Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
It is possible to read the history of written recipes back into ancient history, in truth as far as the ancient Egyptians, and quite possibly further than that. Having said that, these, early recipes were just primitive pictorial recipes for food preparation.
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We hope you enjoy this Chicken With Forty Cloves Of Garlic recipe.
