You may also like
Categories:Viewed: 103 - Published at: 7 years ago
Ingredients
- 1/3 cup oil
- 8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs)
- 4 ribs celery, cut in long strips
- 2 medium-size onions, chopped and Sauteed
- 6 sprigs parsley
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- 1/2 cup dry vermouth
- 2 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- Grated nutmeg
- 40 cloves garlic, unpeeled
Method
- Brush chicken pieces with oil, saute until brown.
- Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and sauteed onion, add the parsley and tarragon.
- Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, Lay the chicken pieces on top.
- Sprinkle the garlic cloves around and between the chicken pieces.
- Cover the top of the casserole tightly with aluminum foil and then lid (this creates an airtight seal so the steam does not escape).
- Bake in a 375 preheated degrees oven for 11/2 hours, without removing the cover.
- Serve the chicken, pan juices, and whole garlic cloves with slices of heated French bread or hot toast.
- The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.
