| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 servings |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 1/3 cup oil
- 8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs)
- 4 ribs celery, cut in long strips
- 2 medium-size onions, chopped and Sauteed
- 6 sprigs parsley
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- 1/2 cup dry vermouth
- 2 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- Grated nutmeg
- 40 cloves garlic, unpeeled
Instructions
- Brush chicken pieces with oil, saute until brown. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and sauteed onion, add the parsley and tarragon. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, Lay the chicken pieces on top. Sprinkle the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then lid (this creates an airtight seal so the steam does not escape). Bake in a 375 preheated degrees oven for 11/2 hours, without removing the cover. Serve the chicken, pan juices, and whole garlic cloves with slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 345 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 26 g |
| Cholesterol | 122 mg |
| Sodium | 513 mg |
| Serving Size | 1 of 8 servings |
| Calories | 345 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 26 g |
| Cholesterol | 122 mg |
| Sodium | 513 mg |
Reviews
Love the simplicity of this dish. Once you make it a few times it will be a go-to Fall dish. I love serving with herbed parmesan pasta and some warm bread. The garlic is yummy shmeared on the bread. I do use more scallions and vermouth than recipe calls for and I add a bit of chicken stock to the pan bc I like to cook it a long time. Just to keep the pan from drying out. this also ensures that i have some juice for spooning over the chicken.
The recipe worked as advertised (prep time, cooking times, etc.). The chicken was very moist, but was bland. Not much of the flavor cooked into the meat. The vegetables, on the other hand were very salty and heavily flavored with garlic, as you would probably expect. If you took the meat off the chicken bones, mixed everything together, and placed on toast, it all evened out and made for a not bad dish. My family , however, did not have the patience for this. After a quick sample, they ate only the chicken meat and passed on everything else. If I knew beforehand that they were only going to eat the meat, I would have cooked a much simpler broiled chicken recipe that would have have been more in tune with their tastes (shake-and-bake?). Because of this, I’ll rate this recipe as average.
Tried this and it became an instant favorite. the chicken is moist and very flavorful. And the garlic is excellant for spreading over toasted bread of any type.