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.