Chicken with Forty Cloves of Garlic

* Exported from MasterCook Mac *

Chicken with Forty Cloves of Garlic

Recipe By : Quick and Healthy Cooking, May 1995
Serving Size : 6 Preparation Time :1:00
Categories : Poultry Garlic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 cloves garlic -- unpeeled
3 stalks celery -- thinly sliced
2 large carrot -- thinly sliced
1 1/2 cups onion -- chopped
1 cup chicken broth
1 teaspoon tarragon
1/2 teaspoon black pepper
6 skinless chicken thighs

Chicken with Forty Cloves of Garlic
Quick and Healthy Cooking, May 1995, reprinted without
permission

40 cloves unpeeled garlic (about 3 heads)
3 lg stalks celery, thinly sliced
2 lg carrots, thinly sliced
1-1/2 c chopped onions
1 c reduced-fat chicken broth
1 t dried tarragon
1/2 t black pepper
6 whole chicken legs (thighs with drumsticks), skinned
1 loaf French bread, warmed

In a 3 quart shallow baking dish, arrange the garlic, celery,
carrots, and onions. Add the broth. Sprinkle the vegetables with 1/2
teaspoon of the tarragon and 1/4 teaspoon of the pepper. Arrange the
chicken in a single layer on top of the vegetables. Sprinkle the chicken
with the remaining 1/2 teaspoon of tarragon and 1/4 teaspoon of pepper.
Cover the dish tightly with a double thickness of foil.
Bake at 425 until the chicken is no longer pink and the garlic is
soft, about 1 hour. Serve the chicken and vegetables in soup plates
along with the pan juices. Squeeze the soft garlic from the husks onto
slices of the bread and spread it like butter. Servings: 6



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Per serving: 149 Calories; 4g Fat (21% calories from fat); 18g
Protein; 11g Carb ohydrate; 62mg Cholesterol; 499mg Sodium

NOTES : peel and spread garlic cloves on warmed french bread. serve over rice.