Chicken with 40 Cloves of Garlic

* Exported from MasterCook *

Chicken with 40 Cloves of Garlic

Recipe By :
Serving Size : 4 Preparation Time :2:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb roasting chicken -- whole or cut into
-- 8 serving pieces
salt & pepper -- to taste
1 teaspoon tarragon
1 bay leaf
1 sprig parsley
2 stalks celery -- cut into strips
1 onion -- chopped
2 tablespoons olive oil
1/2 cup dry vermouth
40 cloves garlic -- pealed
8 toast slices (french baggets preferable)

1. Pre-heat oven to 375 degrees.
2. Sprinkle the chicken with salt, pepper, and tarragon to taste.
3. Place the bay leagf, parsley, celery, and onion in the bottom of a close
fitting oven proof casserole. 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. Do not remove the cover until
the time has elapsed.
6. Serve the chicken with the pan juices and garlic cloves. Spread the roasted
garlic pulp on the toasted bread rounds.

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NOTES : I use an oven proof clay pot with a tight fitting lid for thes recipe.

The garlic may be roasted peeled or unpeeled. Both ways work.