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.
