So French, so good. The smell of this cooking is intoxicating with the wine, garlic and taqrragon...heaven on a plate and that garlic on crusty french bread...ooh la la!!! This has already become a favorite in this household.
Chicken with 40 Cloves of Garlic
HOWARD L. PUCKETT
Yield: 8 servings (serving size: 1 thigh, 1 drumstick, 1/4 cup vegetable mixture, and 5 garlic cloves)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 294
- Calories from fat: 24%
- Fat: 7.8g
- Saturated fat: 2g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 2g
- Protein: 43.1g
- Carbohydrate: 11g
- Fiber: 1.6g
- Cholesterol: 165mg
- Iron: 2.7mg
- Sodium: 641mg
- Calcium: 73mg
Ingredients
- 2 1/2 cups chopped onion
- 1 teaspoon dried tarragon
- 6 parsley sprigs
- 4 celery stalks, each cut into 3 pieces
- 8 chicken thighs, skinned (about 2 3/4 pounds)
- 8 chicken drumsticks, skinned (about 1 3/4 pounds)
- 1/2 cup dry vermouth
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- Dash of ground nutmeg
- 40 unpeeled garlic cloves (about 4 heads)
- Fresh tarragon (optional)
- French bread (optional)
Preparation
- Combine first 4 ingredients in a 4-quart casserole. Arrange chicken over vegetables. Drizzle with vermouth; sprinkle with salt, pepper, and nutmeg. Nestle garlic around chicken. Cover casserole with aluminum foil and casserole lid. Bake at 375° for 1 1/2 hours. Garnish with fresh tarragon, if desired; serve with French bread.
Chicken with 40 Cloves of Garlic Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: American, New American
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Bake
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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