Chicken With 40 Cloves Of Garlic

• 3 to 4 lb. chicken
• salt and pepper
• 3 Tbsp. olive oil
• 40 cloves garlic or more
• 3 parsley sprigs
• 1 thyme or tarragon sprig
• 1/2 c. white wine or chicken broth
• country bread, toasted

1. Cut the chicken into serving pieces.
2. Rinse and pat dry. Season with salt and pepper.
3. In a large casserole with a tight-fitting lid, heat the oil and brown the chicken in it.
4. When browned, drain the fat from the pan.
5. Add the garlic, parsley, thyme or tarragon and wine or broth.
6. Cover the pan with foil, then place the lid firmly on top.
7. Cook over very low heat for 2 hours.
8. The chicken and garlic should be completely tender.
9. Serve with country bread.
10. Dip bread into the juices from the chicken. Roasted garlic may be squeezed on the bread for an added treat.

chicken, salt, olive oil, garlic, parsley, thyme, white wine, country bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214771 (may not work)