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40 Clove Garlic Chicken Recipe

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This recipe for 40 Clove Garlic Chicken is from Our Family Favorites Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


8 chicken legs and thighs, skinned and separated
2 T. oil
1 large onion, coarsely chopped (1 cup)
4 ribs celery, sliced into 1/4 inch pieces
2 T. minced fresh parsley
1 tsp. tarragon
1/2 c. dry vermouth
1/2 tsp. salt
1/4 tsp. black pepper
Dash nutmeg
40 cloves garlic, separated but not peeled

Preheat oven to 325
Brush chicken pieces on all sides with the oil.
In a large casserole or Dutch oven, combine the onions, celery, parsley, and tarragon. Lay the chicken pieces over the vegetables and herbs, and pour the vermouth over the chicken. Sprinkle the chicken with salt,pepper, and nutmeg. Distribute the unpeeled garlic cloves throughout the casserole, tucking them under the chicken pieces. Cover the casserole/Dutch oven tightly using foil to make a tight seal.
Bake for 1 1/2 hours. Don't peek!
Serve the chicken with garlic, advising diners to squeeze the flesh from its papery coat. Its great on bread.

Personal Notes:
Personal Notes:
Shari really liked this recipe. The long slow cooking makes the garlic delicate and sweet. It also makes a great liquid, so serve with crusty bread and some grain to put the juice on.




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