Chicken With 40 Cloves Of Garlic
| 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.
A Message from our Provider:
“Jesus: there is no substitute”
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