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Chicken with a Heap of Garlic
Category: Main Course, Chicken
Serves: 8
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Ingredients:
4 heads of garlic (about 50 cloves), unpeeled 16 pieces of chicken 1/3 c. olive oil 4 ribs celery, cut into 2”-long slender strips 1 large sweet onion 1 T. chopped fresh tarragon or 1 scant t. dried 1/4 c. dry sherry 1/4 c. dry white wine salt and freshly ground black pepper
Directions:
Preheat oven to 375°. Lightly oil a large casserole. Separate the heads of garlic into cloves. Drop the cloves into boiling water and simmer for 1 minute. Remove cloves and rinse under cold water, drain and peel. Place the chicken pieces in a dish and drizzle with the oil, turning each piece to coat it thoroughly. Place the celery, tarragon, onion and garlic cloves in the bottom of the casserole. Add the oil-coated chicken, then drizzle with the sherry and white wine. Sprinkle with a bit of salt and pepper, then cover the casserole tighttly with a sheet of aluminum foil, sealing well so the steam will not escape. Bake for 1-1/2 hours. When ready to serve, carefully remove the foil. Serve the chicken with the roasted garlic cloves.