Chicken with 40 Cloves of Garlic
Author and Educator
The large quantity of garlic called for in this Provençal recipe may seem excessive, but this dish highlights the softer side of garlic. The slow cooking time mellows the strong garlic taste and aroma and creates a buttery-mild paste perfumed with garlic that is wonderful spread on crusty toast.
- 8 to 10 chicken legs
- 2/3 cup olive oil
- 2 teaspoons salt
- 1/4 teaspoon pepper
- Dash of nutmeg
- 40 cloves garlic, approximately 3 bulbs, peeled
- 4 stalks celery, sliced thinly
- 6 sprigs parsley
- 1 tablespoon dried tarragon
- 1/4 cup dry vermouth
Rinse chicken legs in cold water and pat dry with paper towels. Dip the chicken in olive oil to coat each piece and sprinkle with salt, pepper, and nutmeg.
Put chicken in a lidded 3-quart casserole along with the residue of oil. Add the garlic, sliced celery, parsley, tarragon, and vermouth. Seal the top of the casserole with a sheet of foil and cover tightly. Bake for 1 1/2 hours in a preheated 375ºF oven. Do not remove the lid during the baking period. Serve with hot toast or thin slices of pumpernickel and spread the softened garlic on the bread.
6 to 8 servings