JAMES BEARD'S CHICKEN WITH 40 CLOVES OF GARLIC

James Beard's Chicken With 40 Cloves of Garlic image

Provided by Marsha Gardner

Categories Chicken

Number Of Ingredients 12

4 celery ribs, cut into long strips
2 medium onions, coarsely chopped
6 sprig(s) italian parsley
1 Tbsp fresh tarragon, chopped
2/3 c olive oil, extra virgin
16 chicken legs, any mix of drumsticks and thighs
1/2 c dry vermouth (white)
2 tsp kosher salt or to taste
1/2 tsp freshly ground black pepper
pinch freshly grated nutmeg
40 clove garlic, unpeeled
french bread for serving

Steps:

1. Preheat the oven to 375-degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole. Pour the vermouth over the chicken and sprinkle with the salt, pepper and a few gratings of nutmeg. Tuck the garlic around and between the chicken pieces.
2. Cover the top of the casserole tightly with aluminum foil and fit the lid over the foil to create an airtight seal. Bake for 1 1/3 hours without removing the cover. Check for doneness; return casserole to the oven if the chicken seems underdone.
3. Serve the chicken along with the pan juices, the garlic and thin slices of heated French bread spread with garlic squeezed from the root end of the clove.

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