Braised with 40 Cloves of Garlic|
Chicken Braised with 40 Cloves of Garlic
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
* 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.