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  Recipe Home » Poultry » Chicken With Forty Cloves Of Garlic
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  Chicken With Forty Cloves Of Garlic
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 229
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
Instructions:
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.
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