*  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.

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