You will find that the garlic has been tamed in the cooking and acquired a delicious buttery quality. Serve with hot toast or thin slices of pumpernickel—to be spread with the garlic sauce.
Ingredients
Makes 4 servings
Step 1
Wash the chicken legs and thighs and thoroughly dry with paper towels. Put the oil in a shallow dish or a plate and turn the chicken in the oil to coat on all sides. Reserve the unused oil. Lay the sliced celery in the bottom of a heavy casserole or Dutch oven (not uncoated cast iron) with a tight-fitting lid. Add the parsley and tarragon, then lay the chicken pieces on top. Pour the vermouth over the chicken, and add 1 teaspoon salt, the pepper, and the nutmeg.
Step 2
Pour the reserved oil into the casserole, then toss in all the garlic and sprinkle with the remaining salt. Put a piece of aluminum foil over the casserole and then cover to make a tight seal; or make a thick, heavy flour and water paste to seal the lid, and cover the lid and paste with another layer of foil. Bake in a preheated 375°F oven for 1 1/2 hours without removing the lid. To serve remove the foil (or break and remove the flour paste seal) and serve hot, from the pot.
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Reviews (3)
Back to TopSuper easy, elegant recipe, but on the mild side. The chicken comes out fall-of-the-bone tender and the garlic cloves lose their bite and end up smooth, soft and nearly brown. I think this recipe would benefit from a touch of cayenne or smoked paprika, and a wedge of lemon at the table.
Savory_not_Sweet
MI
12/9/2013
I've made this recipe at least a thousand times. When I was a single parent, I could buy cheap chicken legs -- like five pounds of them -- make garlic chicken (which my children begged for), use the remaining chicken for chicken Tetrazzini, and turn everything that was left into soup. My only suggestion is that you take off the skin. It's tedious if you're making a lot of this, but it removes a lot of the fat and you won't feel obligated to skim it.
jlphipps
Detroit
12/3/2012
由于我做了一些替换. Used sliced onions instead of celery and fresh thyme instead of parsley, otherwise I followed the recipe. Chicken was very moist and fell off of the bone, but came out a very unappealing white color. Put it under the broiler for @ 5 to 10 minutes to brown up the skin and that helped a lot. Be sure to have some bread to spread the roasted garlic on, otherwise that's 40 cloves that go to waste. Pretty easy and tasty. I'll try it again.
Anonymous
Boston, MA
11/10/2012
