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Chicken with 40 Cloves of Garlic
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 | Preparation | 10 minutes |
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| Cooking | 30 minutes |
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| Ready In | 40 minutes |
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Ingredients
| 3 1/2 |
pounds |
roasting chicken |
or cut into pieces |
| 1 |
x |
salt and black pepper |
to taste |
| 1 |
teaspoon |
tarragon |
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| 1 |
each |
bay leaf |
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| 1 |
sprig |
parsley leaves |
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| 2 |
stalks |
celery |
cut into strips |
| 1 |
each |
onion |
chopped |
| 2 |
tablespoons |
olive oil |
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| 1/2 |
cup |
vermouth |
dry |
| 40 |
cloves |
garlic |
pealed |
| 8 |
each |
bread |
slices, toasted |
Directions
1. Pre-heat oven to 375 degrees.
2. Sprinkle the chicken with salt, pepper, and tarragon to taste.
3. Place the bay leagf, parsley, celery, and onion in the bottom of Place the chicken on top and add the garlic and vermouth.
4. Cover the top of the cassewrole tightly with aluminum fiol.
5. Bake in the pre-heated oven for 1 1/2 hours. Do not remove the cover until the time has elapsed.
6. Serve the chicken with the pan juices and garlic cloves.
Spread the roasted garlic pulp on the toasted bread rounds.
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