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Chicken Over Forty Recipe

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This recipe for Chicken Over Forty, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Saturday, August 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
40 cloves of garlic, parboiled and peeled.(Not a typo)
6 chicken legs and thighs, skinned
1 C. fresh chopped parsley
11 tsp. tarragon, crumbled
1/2 tsp. allspice
1/4 tsp. cinnamon
1 tsp. salt
1/2 tsp. pepper
1/4 C. Cognac
1/3 C. dry white vermouth
1 loav sour dough bread

Directions:
Directions:
Preheat oven to 375 degrees
Place all ingredients in a deep, heavy Dutch Oven. Combine everything very well.
Seal the pot tightly with foil. Place the cover over the foil to double seal it. No juice or steam should escape.
Bake 1-1/2 hours without peaking.
Serve piping hot, with sourdough bread to mop up the juices and the garlic.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hours total time
Personal Notes:
Personal Notes:
Open the Dutch oven at the table to let everyone benefit from the explosion of fragrance that happens when you remove the cover.

 

 

 

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