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 Cooking Light

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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

  1. 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.
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