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CHICKEN WITH FORTY CLOVES OF GARLIC




List of Ingredients



• 40 GARLIC CLOVES, UNPEELED
  
• 3 STALKS CELERY, THINLY SLICED
  
• 2 LARGE CARROTS, THINLY SLICED
  
• 1 1/2 CUPS ONION, CHOPPED
  
• 1 CUP CHICKEN BROTH
  
• 1 TEASPOON TARRAGON
  
• 1/2 TEASPOON PEPPER
  
• 6 WHOLE CHICKEN LEGS, SKINLESS
  
• 1 LOAF FRENCH BREAD
  






Instructions



1. IN A 3 QUART SHALLOW BAKING DISH, ARRANGE GARLIC, CELERY, CARROTS AND ONIONS. ADD BROTH. SPRINKLE THE VEGETABLES WITH 1/2 TEASPOON TARRAGON AND 1/4 TEASPOON PEPPER.
   
2. ARRANGE CHICKEN IN A SINGLE LAYER ON TOP OF THE VEGETABLES. SPRINKLE CHICKEN WITH REMAINING 1/2 TEASPOON OF TARRAGON AND 1/4 TEASPOON PEPPER.
   
3. COVER WITH HEAVY FOIL AND BAKE IN A PREHEATED 425° UNTIL THE CHICKEN IS NO LONGER PIND AND THE GARLIC IS SOFT, 1 HOUR.
   
4. SERVE CHICKEN AND VEGETABLES IN SOUP PLATES ALONG WITH JUICES.
   
5. SQUEEZE THE SOFT GARLIC FROM THE SKINS ONTO SLICED WARM BREAD AND SPREAD OVER THE BREAD LIKE BUTTER.
   
6. 6 SERVINGS
   






Final Comments


YUMMY AND VERY SATISFYING.