*  Exported from  MasterCook  *
 
                    CHICKEN WITH FORTY CLOVES OF GARLIC
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry                          Chicken
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Chicken legs (cut into
                         Drumsticks and thighs)
      2/3   c            Olive oil
    4                    Celery ribs, sliced thin
    6                    Sprigs parsley
    1       tb           Tarragon
      1/2   c            Dry vermouth
    2 1/2   ts           Salt
      1/4   ts           Pepper
      1/8   ts           Nutmeg
   40                    Cloves of garlic, peeled
 
   Rinse the chicken in cold water and pat dry with paper towels.  Put the
   oil in a shallow dish or a plate and turn all the chicken pieces in the
   oil to coat all sides.  Lay the celery slices in the bottom of a heavy
   6-quart casserole with a tight fitting cover.  Add the parsley and
   tarragon.  Lay the chicken pieces on top and sprinkle with vermouth, 1
   teaspoon salt, pepper and nutmeg.  Pour the oil remaining in the plate
   into the casserole.  Toss in all garlic and sprinkle with the remaining
   salt.  Lay a piece of aluminum foil on top of the casserole, to make a
   tight seal.  Set on the casserole lid.  Bake in a 375-degree oven for 1
   1/2 hours without removing the lid.  Serve with hot toast or thin slices
   of French bread or pumpernickel, spread with the softened buttery garlic
   cloves.
  
 
 
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