james beard's chicken with 40 cloves of garlic
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.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 4 - celery ribs, cut into long strips
- 2 medium onions, coarsely chopped
- 6 sprigs italian parsley
- 1 tablespoon fresh tarragon, chopped
- 2/3 cup olive oil, extra virgin
- 16 - chicken legs, any mix of drumsticks and thighs
- 1/2 cup dry vermouth (white)
- 2 teaspoons kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
- pinch freshly grated nutmeg
- 40 cloves garlic, unpeeled
- - french bread for serving
How To Make james beard's chicken with 40 cloves of garlic
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Step 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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Step 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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Step 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.
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Chicken
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