| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry, Chicken, Main dish |
8 |
Servings |
INGREDIENTS
| 8 |
|
Chicken legs (cut into |
|
|
Drumsticks and thighs) |
| 2/3 |
c |
Olive oil |
| 4 |
|
Celery ribs, sliced thin |
| 6 |
|
Sprigs parsley |
| 1 |
tb |
Tarragon |
| 1/2 |
c |
Dry vermouth |
| 2 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Nutmeg |
| 40 |
|
Cloves of garlic, peeled |
INSTRUCTIONS
Rinse the chicken in cold water and pat dry with paper towels. Put the oil
in a shallow dish or a plate and turn all the chicken pieces in the oil to
coat all sides. Lay the celery slices in the bottom of a heavy 6-quart
casserole with a tight fitting cover. Add the parsley and tarragon. Lay
the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt,
pepper and nutmeg. Pour the oil remaining in the plate into the casserole.
Toss in all garlic and sprinkle with the remaining salt. Lay a piece of
aluminum foil on top of the casserole, to make a tight seal. Set on the
casserole lid. Bake in a 375-degree oven for 1 1/2 hours without removing
the lid. Serve with hot toast or thin slices of French bread or
pumpernickel, spread with the softened buttery garlic cloves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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