Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1996

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
8 servings (serving size: 1 thigh, 1 drumstick, 1/4 cup vegetable mixture, and 5 garlic cloves)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

294 calories; calories from fat 24%; fat 7.8g; saturated fat 2g; mono fat 2.4g; poly fat 2g; protein 43.1g; carbohydrates 11g; fiber 1.6g; cholesterol 165mg; iron 2.7mg; sodium 641mg; calcium 73mg.
Advertisement