This is a classic Provençale-style dish in which the thighs and drumsticks are baked with garlic cloves. The garlic cooks in its own skin, becoming very soft and creamy.
2 1/2 cups chopped onion
1 teaspoon dried tarragon
6 parsley sprigs
4 celery stalks, each cut into 3 pieces
8 chicken thighs (about 3 pounds), skinned
8 chicken drumsticks (about 2 pounds), skinned
1/2 cup dry vermouth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
40 garlic cloves (about 3 heads), unpeeled
How to Make It
Preheat oven to 375°.
Combine first 4 ingredients in a 4-quart casserole or shallow roasting pan. Arrange chicken over vegetables. Drizzle with vermouth; sprinkle with salt, pepper, and nutmeg. Nestle garlic around chicken. Cover casserole with foil, and bake at 375° for 1 1/2 hours.