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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)

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)

Nutrition Information

  • calories 294
  • caloriesfromfat 24 %
  • fat 7.8 g
  • satfat 2 g
  • monofat 2.4 g
  • polyfat 2 g
  • protein 43.1 g
  • carbohydrate 11 g
  • fiber 1.6 g
  • cholesterol 165 mg
  • iron 2.7 mg
  • sodium 641 mg
  • calcium 73 mg

How to Make It

  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.