Chicken with 40 Cloves of Garlic
I adapted this recipe from my new york times cookbook!
- celery stalks cut into strips
- 2 medium
- onions, coarsely chopped
- 40 clove
- garlic,(around 3 bulbs) broken apart but left unpeeled
- 1 Tbsp
- fresh tarragon, chopped
- parsley, chopped (a good palm full)
- 2/3 c
- olive oil
- 8 small
- chicken breasts, skinless but bone-in, my chicken breasts were huge so i bought 4 and cut them each in half
- 2/12 tsp
- freshly ground black pepper
- freshly grated nutmeg
- 1/2 c
- dry vermouth
How to Make Chicken with 40 Cloves of Garlic
- 1Heat the oven to 375 degrees.
- 2Cover the bottom of a heavy 8-quart casserole with one third of the celery, onions, garlic, parsley, and tarragon.
- 3Place 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.
- 4Sprinkle 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.
- 5Cover the casserole tightly with aluminum foil or parchment paper and fit the lid over the foil to create an airtight seal.
- 6Bake for 1 hour, without removing the cover. Check the chicken for doneness, return the casserole to the oven if it's not done yet.
- 7Serve 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.