Chicken With 40 Cloves of Garlic
"In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it. Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce. Featured in: 2 Baby Boomers Unearth A Generation Of Recipes...."
INGREDIENTS
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6 to 8 servings
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2/3 cup olive oil
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8 chicken drumsticks
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8 chicken thighs
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4 celery ribs, cut into 4 inch-long strips
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2 cups chopped onion
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6 parsley sprigs
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1 teaspoon dried tarragon
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1/2 cup dry vermouth
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2 1/2 teaspoons salt
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1/4 teaspoon freshly ground pepper
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dash grated nutmeg
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40 cloves garlic, unpeeled
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Freshly sliced French bread
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