| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Garlic, Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 40 | Cloves Garlic * | |
| 2 | Med Onions, Coarsely Chopped | |
| 1 | c | Fresh Parsley, Chopped |
| 1/2 | t | Allspice |
| Salt & Pepper To Taste | ||
| 1/3 | c | Dry White Vermouth |
| 6 | Chicken Legs/Thighs ** | |
| 2 | T | Olive Oil |
| 1 | t | Dried Tarragon, Crumbled |
| 1/4 | t | Cinnamon |
| 1/4 | c | Cognac |
INSTRUCTIONS
Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time. Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel. From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 9.4mg
Potassium: 145.8mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: <1g
Protein: 1.6g