Chicken with 40 Cloves of Garlic

• 3 1/2 pounds chicken, whole or cut into pieces
• 1 x salt and black pepper to taste
• 1 teaspoon tarragon leaves
• 1 each bay leaves
• 1 sprig parsley leaves
• 2 stalks celery cut into strips
• 1 each onions chopped
• 2 tablespoons olive oil
• 1/2 cup vermouth dry
• 40 cloves garlic pealed
• 8 each bread slices, toasted

1. Pre-heat oven to 375F (190C).
2. Sprinkle the chicken with salt, pepper, and tarragon to taste.
3. Place the bay leagf, parsley, celery, and onion in the bottom of Place the chicken on top and add the garlic and vermouth.
4. Cover the top of the cassewrole tightly with aluminum fiol.
5. Bake in the pre-heated oven for 1 1/2 hours.
6. Do not remove the cover until the time has elapsed.
7. Serve the chicken with the pan juices and garlic cloves.
8. Spread the roasted garlic pulp on the toasted bread rounds.

chicken, salt, tarragon, bay leaves, parsley, stalks celery, onions, olive oil, vermouth dry, garlic, bread

Taken from recipeland.com/recipe/v/chicken-40-cloves-of-garlic-35015 (may not work)