| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Chicken, Chicken, Pieces |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Olive oil |
| 8 |
|
Chicken drumsticks |
| 8 |
|
Chicken thighs |
| 4 |
|
Ribs celery; cut into 4" long strips |
| 2 |
c |
Chopped onion |
| 6 |
|
Sprigs parsley |
| 1 |
ts |
Dried tarragon |
| 1/2 |
c |
Dry vermouth |
| 2 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
ds |
Grated nutmeg |
| 40 |
|
Cloves garlic; unpeeled |
|
|
Freshly sliced french bread |
INSTRUCTIONS
Put the oil in a shallow dish and add the chicken pieces. Coat evenly with
oil.
Preheat oven to 375.
In a heavy, 6-quart casserole, combine the celery, onions, parsley and
tarragon. Lay the oiled chicken pieces n top. Pouron the vermouth. Sprinkle
with salt & pepper & a dash of nutmeg. Tuck the garlic cloves in and around
the chicken pieces. Cover the casserole tightly with aluminum foil, put the
lid on the casserole and bake for 90 minutes without removing the lid.
Serve chicken, pan juices and garlic cloves with french bread. Diners
should squeeze the buds of garlic from their husks onto the bread, then
spread the garlic like butter.
Yield: 6 to 8 servings
Recipe by: NY Times adapted from American Gourmet
Posted to TNT Recipes Digest, Vol 01, Nr 960 by CZYV41F@prodigy.com (
DEBORAH LEE) on Jan 23, 1998
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