40 Clove Garlic Chicken

• 8 pieces chicken, skinned and boned
• 2 Tbsp. oil
• 1 c. onion, minced
• 2 c. celery, diced
• 2 Tbsp. parsley, minced
• 1 tsp. tarragon, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper, ground
• 1/2 tsp. nutmeg
• 40 cloves garlic, separated
• 1/2 c. vermouth

1. Brush chicken pieces on all sides with oil.
2. In a large casserole or baking dish, combine the onion, celery, parsley and tarragon.
3. Arrange the chicken pieces on top and pour the vermouth over the chicken.
4. Sprinkle the chicken with salt, pepper and nutmeg.
5. Distribute the unpeeled garlic cloves throughout the casserole, tucking them under and around the chicken.
6. Cover top of pan or dish tightly with foil.
7. Bake the chicken in a preheated oven at 325u0b0 for 1 1/2 hours; no peeking.
8. Do not uncover for 1 1/2 hours!
9. Serve the chicken over rice with the garlic.
10. The garlic cloves can be squeezed over Melba toast.
11. Serves 4.

chicken, oil, onion, celery, parsley, tarragon, salt, pepper, nutmeg, garlic, vermouth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995771 (may not work)