This dish is so yummy!! Even though there is TONS of garlic in it, it doesn't taste that way what so ever! The garlic gets creamy and buttery and is best squeezed out of its casing after cooking and spread on warm french bread.. mmmmm so good!
I adapted this recipe from my new york times cookbook!
cook time1 Hr 30 Min
Ingredients For chicken with 40 cloves of garlic
celery stalks cut into strips
onions, coarsely chopped
garlic,(around 3 bulbs) broken apart but left unpeeled
fresh tarragon, chopped
parsley, chopped (a good palm full)
chicken breasts, skinless but bone-in, my chicken breasts were huge so i bought 4 and cut them each in half
freshly ground black pepper
freshly grated nutmeg
How To Make chicken with 40 cloves of garlic
Heat the oven to 375 degrees.
Cover the bottom of a heavy 8-quart casserole with one third of the celery, onions, garlic, parsley, and tarragon.
Place the oil in a shallow dish. Dip one third of the chicken pieces into the oil, coating all sides evenly, and place in the casserole.
Sprinkle with one third of the salt and pepper and a few gratings of nutmeg. Repeat to make 2 more layers. Pour the vermouth over the chicken.
Cover the casserole tightly with aluminum foil or parchment paper and fit the lid over the foil to create an airtight seal.
Bake for 1 hour, without removing the cover. Check the chicken for doneness, return the casserole to the oven if it's not done yet.
Serve the chicken along with the pan juices, the garlic, and thin slices of heated french bread to be spread with garlic squeezed from the root ends of the cloves.
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