james beard's chicken with 40 cloves of garlic
(2 ratings)
I remember the first time I saw this recipe and I thought know way, that is a typo. But I saw it several other times with the same amount of garlic and had to give it a try. Sure am glad I did.
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(2 ratings)
yield
6 serving(s)
Ingredients For james beard's chicken with 40 cloves of garlic
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4celery ribs, cut into long strips
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2 mdonions, coarsely chopped
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6 sprigitalian parsley
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1 Tbspfresh tarragon, chopped
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2/3 colive oil, extra virgin
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16chicken legs, any mix of drumsticks and thighs
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1/2 cdry vermouth (white)
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2 tspkosher salt or to taste
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1/2 tspfreshly ground black pepper
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pinchfreshly grated nutmeg
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40 clovegarlic, unpeeled
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french bread for serving
How To Make james beard's chicken with 40 cloves of garlic
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1Preheat the oven to 375-degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole. Pour the vermouth over the chicken and sprinkle with the salt, pepper and a few gratings of nutmeg. Tuck the garlic around and between the chicken pieces.
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2Cover the top of the casserole tightly with aluminum foil and fit the lid over the foil to create an airtight seal. Bake for 1 1/3 hours without removing the cover. Check for doneness; return casserole to the oven if the chicken seems underdone.
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3Serve the chicken along with the pan juices, the garlic and thin slices of heated French bread spread with garlic squeezed from the root end of the clove.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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