Death by Garlic Chicken

Serves: 8
Total Calories: 178


8 chicken legs and thighs, skinned and separated
2 tablespoons oil
1 large onion, coarsely chopped
4 ribs celery, sliced into 1/4-inch pieces
2 tablespoons minced fresh parsley, or 2 tea dried parsley flakes
1 teaspoon dried tarragon
1/2 cup dry vermouth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
dash of nutmeg
40 cloves garlic, separated but not peeled


Brush chicken pieces on all sides with oil. In a large casserole or 5-to 6-quart heavy Dutch oven, combine onion, celery, parsley, and tarragon. Place chicken pieces over vegetables and herbs and pour vermouth over chicken. Sprinkle chicken with salt, pepper, and nutmeg. Distribute unpeeled garlic cloves throughout the casserole, tucking them under chicken pieces. Cover casserole tightly (you might fit a piece of foil around the top under the lid). Bake chicken in preheated 325° oven 1 1/2 hours. Do not uncover casserole until after this time has elapsed. Serve chicken with garlic, advising the diners to squeeze flesh from papery coat. The garlic is especially tasty when eaten on crusty bread.

Nutritional Facts:

Serves: 8
Total Calories: 178
Calories from Fat: 15

This Death by Garlic Chicken recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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