Size of pan/pot: Heavy pot with cover
Oven Temperature: medium (350°F)
No. of Servings: 8

Ingredients:

• 8 chicken legs and thighs (skinned and separated); or chicken cut in 1/8ths.
• 2-3 Tbs oil
• 4 ribs celery, sliced into 1/4” pieces
• 2 Tbs minced fresh parsley
• 1/2 cup dry vermouth
• 1/8 tsp nutmeg
• 1 large onion, coarsely chopped
• 1 tsp dried tarragon (or 2 Tbs fresh)
• 1/2 tsp salt; 1/4 tsp black pepper
• 40-60 gloves of garlic- not peeled

Preparation:

1. In large, heavy pot or baking dish, combine celery, parsley, onion, tarragon.
2. Brush chicken on all sides with oil. Place pieces over vegetables and pour vermouth over chicken. Sprinkle with salt, pepper, nutmeg.
3. Distribute unpeeled garlic cloves throughout casserole – under chicken, over chicken – everywhere.
4. Cover TIGHTLY – can use heavy aluminum foil under lid.
5. Bake at 325°F in preheated oven for 1.5 to 2 hours. Do Not Uncover during this time.
6. Serve with garlic, squeezing flesh from papery coat: this well-cooked garlic leaves no traces

Serving suggestions: Serve with rice, noodles, baked potatoes (this dish makes a lot of gravy). Spread squeezed garlic flesh on toast.
(For those who like their chicken “brown”: let chicken cook uncovered for 10 minutes before serving.)