Chicken with Forty Cloves of Garlic
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 teaspoons salt
- pinch of freshly grated nutmeg
- 2/3 cup extra-virgin olive oil
- 1/2 cup dry vermouth
- Carbohydrate 14 g(5%)
- Cholesterol 640 mg(213%)
- Fat 146 g(225%)
- Fiber 1 g(6%)
- Protein 115 g(230%)
- Saturated Fat 35 g(175%)
- Sodium 1920 mg(80%)
- Calories 1869
Preparation 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. 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. 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.
Preparation 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. 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. 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.
