Chicken with Forty Cloves of Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You will find that the garlic has been tamed in the cooking and acquired a delicious buttery quality. Serve with hot toast or thin slices of pumpernickel—to be spread with the garlic sauce. Ingredients:
8 chicken leg quarters |
2/3 cup extra-virgin olive oil |
4 celery ribs, thinly sliced |
6 sprigs fresh flat-leaf parsley |
1 tablespoon finely chopped fresh tarragon or 1 1/2 teaspoons dried tarragon |
1/2 cup dry vermouth |
2 1/2 teaspoons salt |
1/4 teaspoon freshly ground black pepper |
pinch of freshly grated nutmeg |
40 garlic cloves, crushed under a knife and peeled |
Directions:
1. Wash the chicken legs and thighs and thoroughly dry with paper towels. Put the oil in a shallow dish or a plate and turn the chicken in the oil to coat on all sides. Reserve the unused oil. Lay the sliced celery in the bottom of a heavy casserole or Dutch oven (not uncoated cast iron) with a tight-fitting lid. Add the parsley and tarragon, then lay the chicken pieces on top. Pour the vermouth over the chicken, and add 1 teaspoon salt, the pepper, and the nutmeg.
2. Pour the reserved oil into the casserole, then toss in all the garlic and sprinkle with the remaining salt. Put a piece of aluminum foil over the casserole and then cover to make a tight seal; or make a thick, heavy flour and water paste to seal the lid, and cover the lid and paste with another layer of foil. Bake in a preheated 375°F oven for 1 1/2 hours without removing the lid. To serve remove the foil (or break and remove the flour paste seal) and serve hot, from the pot.
3. From The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking by James Beard. Copyright © 2012 by Reed College and John Ferrone. Published by St. Martin's Press.
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