Forty Garlic Chicken

• 2/3 c. olive oil
• 8 chicken legs (drumsticks with thighs attached, about 4 lb.)
• 4 stalks celery, cut into 2-inch strips
• 2 c. chopped onions
• 40 cloves garlic, unpeeled (2 to 3 heads)
• 1/2 c. chopped fresh parsley
• 1 tsp. dried tarragon, chervil or basil or 1 Tbsp. fresh
• 2 tsp. salt
• 1/2 tsp. fresh ground black pepper
• 1/4 tsp. ground nutmeg or mace
• 1/3 c. cognac or 1/2 c. dry vermouth
• 16 slices French bread, toasted

1. Heat oven to 375u0b0.
2. Pour oil over chicken in a heavy 3-quart casserole.
3. Turn chicken in oil to coat evenly.
4. Add celery, onions, garlic, herbs, seasoning and cognac.
5. Mix well.
6. Cover casserole with foil and then with lid.
7. Bake 1 1/2 hours.
8. Serve, from pot, hot or at room temperature.
9. As you eat, squeeze cooked garlic onto toasted French bread.
10. It's surprisingly mild.
11. Makes 8 servings.

olive oil, chicken, stalks celery, onions, garlic, parsley, tarragon, salt, fresh ground black pepper, ground nutmeg, cognac, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=330254 (may not work)