Chicken With 40 Cloves Of Garlic

• 6 Chicken legs and 6 chicken thighs
• 2 teaspoons kosher salt
• 40 cloves of garlic, peeled, about 3 heads
• 4 stalks of celery, thinly sliced
• 2 tablespoons olive oil
• Freshly ground black pepper
• Freshly groung ground nutmeg
• 4 sprigs Italian parsley
• 1/4 cup dry vermouth
• 1/3 cup chicken stock
• Crust bread of polenta for serving

1. 1. Heat the oven to 375. Season the chicken legs and thighs all over with the salt.
2. 2. Arrange them, skin side up, in a single layer in an ovenproof baking dish with a tight fitting lid.
3. 3. Scatter the garlic and celery into the gaps between the chicken pieces, then drizzle everythng with olive oil. Grind some black pepper and nutmeg over the chicken and arrange the parsley on top.
4. 4. Pour in the vermouth and the chicken stock. Cover the dish tightly with foil and put on the lid. Bake the chicken for an hour to an hour and 15 minutes without removing the lid until the hour mark.
5. 5. When the chicken is really tender, and the garlic is soft enough to spread, remove the dish from the oven.
6. 6. Serve the chicken in shallow bowls with plenty of the fragrant sauce. Serve over polenta, or with lots of crusty bread. Dunk, dunk and more dunk.

chicken, kosher salt, garlic, stalks of celery, olive oil, freshly ground black pepper, freshly groung ground nutmeg, parsley, chicken stock, bread of polenta

Taken from www.epicurious.com/recipes/member/views/chicken-with-40-cloves-of-garlic-53074781 (may not work)