Chicken with 40 Cloves of Garlic

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.

Yield: 8 servings (serving size: 1 thigh, 1 drumstick, 5 tablespoons vegetable mixture, and 5 garlic cloves)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 0.0%
  • Fat: 6.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 33.9g
  • Carbohydrate: 10.5g
  • Fiber: 1.6g
  • Cholesterol: 129mg
  • Iron: 2.3mg
  • Sodium: 602mg
  • Calcium: 68mg

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 (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

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. 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.
  3. carbo rating: 9
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