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Douglas Stuart
Chicken Braised with 40 Cloves of Garlic
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CATEGORY
CUISINE
TAG
YIELD
Meats
Garlic, Poultry, Main dish
6
Servings
INGREDIENTS
40
Cloves Garlic *
2
Med Onions, Coarsely Chopped
1
c
Fresh Parsley, Chopped
1/2
ts
Allspice
Salt & Pepper To Taste
1/3
c
Dry White Vermouth
6
Chicken Legs/Thighs **
2
tb
Olive Oil
1
ts
Dried Tarragon, Crumbled
1/4
ts
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
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”
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