CHICKEN WITH 40 CLOVES OF GARLIC

CHICKEN WITH 40 CLOVES OF GARLIC

The long cooking gives the garlic a very

subtle taste and despite the quantity

...the taste is not overpowering.

8 chicken thighs and legs

40 cloves garlic, peeled and left whole

4 stalks of celery thinly sliced

1 tablespoon tarragon

some chopped parsley

1/2 cup dry vermouth

2 1/2 tsp salt and 1/2 tsp pepper

Pour the oil into a shallow dish and add the chicken. Turn the pices over until they are covered with the oil on all sides. Take a casserole dish with a tight-fitting lid and place the celery at the bottom along with the parsley and tarragon. Place the chicken pieces on top and sprinkle with the pepper, nutmeg 1 tsp of salt and the vermouth. Add all the oil remaining in the dish into the casserole. Lastly add the garlic cloves and the balance salt. Place a sheet of aluminium foil over the casserole large enough to extend an inch or two over the edge. Cover the lid to make a tight seal.

Bake at Gas Mark 5 (375 F/ 190 C) for one and a half hours. Do not remove the lid during the cooking time. Serve hot from the casserole.