Chicken with Forty Cloves Of Garlic
8 Chicken legs (cut into Drumsticks and thighs) 2/3 c Olive oil 4 Celery ribs, sliced thin 6 Sprigs parsley 1 tb Tarragon 1/2 c Dry vermouth 2 1/2 ts Salt 1/4 ts Pepper 1/8 ts Nutm...
Ingredients
- 8chicken legs (cut into
- 4celery ribs, sliced thin
- 6sprigs parsley
- 1tbsp tarragon
- 1/2cup dry vermouth
- 21/2 ts salt
- 1/4tsp pepper
- 1/8tsp nutmeg
Directions
- 1
8 Chicken legs (cut into Drumsticks and thighs) 2/3 c Olive oil 4 Celery ribs, sliced thin 6 Sprigs parsley 1 tb Tarragon 1/2 c Dry vermouth
- 2
Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides
- 3
Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover
- 4
Add the parsley and tarragon
- 5
Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg
- 6
Pour the oil remaining in the plate into the casserole
- 7
Toss in all garlic and sprinkle with the remaining salt
- 8
Lay a piece of aluminum foil on top of the casserole, to make a tight seal