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CATEGORY CUISINE TAG YIELD
Meats French Main dish, Poultry 4 Servings

INGREDIENTS

3 1/2 lb Roasting chicken, whole or
cut into
8 serving pieces
Salt & pepper, to taste
1 t Tarragon
1 Bay leaf
1 Sprig parsley
2 Stalks celery, cut into
strips
1 Onion, chopped
2 T Olive oil
1/2 c Dry vermouth
40 Cloves garlic, pealed
8 Toast slices, french
baggets preferable

INSTRUCTIONS

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 a close fitting oven proof
casserole. 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. NOTES : I use an oven proof clay pot with a tight  fitting lid
for thes recipe. The garlic may be roasted peeled or  unpeeled. Both
ways work.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1240
Calories From Fat: 646
Total Fat: 71.8g
Cholesterol: 289.7mg
Sodium: 980.9mg
Potassium: 1029.2mg
Carbohydrates: 63.2g
Fiber: 3.9g
Sugar: 5.2g
Protein: 81.1g


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