An American Classic: 40-Clove Garlic Chicken
Details
Not 39, not 41, but 40 cloves of pure, roasted garlic bliss.
Ingredients
Instructions
Preheat Your Oven To 375
First, preheat your oven to 375°F (190°C). Pat the chicken pieces completely dry with paper towels and season them all over with salt, pepper, and nutmeg.
Heat The Olive Oil In A Large Dutch Oven
Next, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding the pot, sear the chicken pieces for about 4 to 5 minutes on each side until they are golden brown, then transfer them to a platter.
Add The Peeled Garlic Cloves To The Same Pot
Add the peeled garlic cloves to the same pot and sauté for 6 to 8 minutes, until they become golden and fragrant.
Pour In The Vermouth To Deglaze The Pot
Pour in the vermouth to deglaze the pot, making sure to scrape up any browned bits from the bottom with a wooden spoon.
Stir In The Chicken Broth
Stir in the chicken broth, sliced celery, and tarragon, and bring the mixture to a boil.
Return The Seared Chicken And Any Juices
Return the seared chicken and any juices from the platter back into the pot.
Cover The Pot With A Tight-Fitting Lid
Cover the pot with a tight-fitting lid and bake for 1 to 1.5 hours, or until the chicken is tender and cooked through.
Garnish With Fresh Parsley
To serve, garnish with fresh parsley. Present the chicken with plenty of the sauce and the softened garlic cloves, which are delicious when spread on crusty bread.
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