Vampire Chicken
You've heard that garlic keeps the vampires away, but even with 40 cloves of it in this healthy chicken recipe, it isn't overpowering at all. The cloves are left whole, so they simply impart a wonderful, delicious flavor. Try it today!
Notes
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Cooking Time1 hr 30 min
Cooking MethodCasserole
Ingredients
- 8 chicken pieces
- 4 ribs of celery, sliced thinly
- 2/3 cup olive oil
- 6 sprigs of parsley
- 1 tablespoon tarragon
- 1/2 cup dry vermouth
- 2 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 40 cloves garlic, peeled
- 8 French bread or pumpernickel slices, toasted
Instructions
- Preheat oven to 375 degrees F. Rinse the chicken in cold water and pat dry with paper towels.
- Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides.
- Lay the celery slices in the bottom of a heavy 6-quart casserole dish with a tight fitting cover.
- Add parsley and tarragon.
- Lay the chicken pieces on top and sprinkle with vermouth, 2 teaspoons of the salt, pepper and nutmeg.
- Pour the oil remaining on the plate into the casserole.
- Toss in all garlic and sprinkle with the remaining salt.
- Lay a piece of aluminum foil on top of the casserole to make a tight seal, then place casserole lid on and bake at 375 degrees F for 1 1/2 hours without removing the lid.
- Serve with sliced, toasted French bread or pumpernickel.
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