Recipe: Chicken With 40 Cloves Of Garlic

• 2/3 cup olive oil
• 8 chicken legs (drumstick and thigh)
• 4 ribs celery, cut into long strips
• 2 medium onions, chopped
• 6 sprigs parsley
• 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
• 1/2 cup dry vermouth
• 2 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• Pinch nutmeg
• 40 cloves garlic, unpeeled

1. Preheat oven to 375u0b0F. Put the oil in a shallow dish; add chicken pieces, turning to coat all sides evenly with oil.
2. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions; add the parsley and tarragon, laying chicken pieces on top.
3. Pour the vermouth over chicken, sprinkle with salt and pepper, add a dash or two of nutmeg. Tuck the garlic cloves around and between the chicken pieces.
4. Serve chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The garlic should be squeezed from the root end of its husk onto the bread or toast, spread like butter, and eaten with the chicken.

olive oil, chicken, celery, onions, parsley, fresh tarragon, salt, freshly ground black pepper, nutmeg, garlic

Taken from www.seriouseats.com/recipes/2007/04/recipe-chicken-with-40-cloves.html (may not work)