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Chicken with Forty Cloves of Garlic

Source of Recipe

From Member Cheri


List of Ingredients


8 chicken breasts
4 ribs celery, cut in long strips
2 medium-size onions, chopped and Sautéed
6 sprigs parsley
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
1/2 cup dry vermouth
1/4 teaspoon freshly ground black pepper
Grated nutmeg
40 cloves garlic, unpeeled



Recipe

1. Sauté chicken until brown. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and sautéed onion, add the parsley and tarragon.

2. Pour the vermouth over them, sprinkle with the pepper, and a dash or two of nutmeg,

3. Lay the chicken pieces on top. Sprinkle the garlic cloves around and between the chicken pieces.

4. Cover the top of the casserole tightly with aluminum foil and then lid (this creates an airtight seal so the steam does not escape). Bake in a 375 preheated degrees oven for 11/2 hours, without removing the cover.

5. Serve the chicken, pan juices, and whole garlic cloves.

6. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten on the chicken.