Chicken with Garlic

Chicken with Garlic

8 servings


  • 8 Chicken legs (cut into drumsticks and thighs)
  • 2/3 cup olive oil
  • 4 celery ribs, sliced thin
  • 6 sprigs parsley
  • 1 tbsp. tarragon
  • ½ cup dry vermouth
  • 2 ½ tsp. salt
  • ¼ cup pepper
  • 1/8 tsp. nutmeg
  • 40 cloves of garlic, peeled


  1. 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.
  2. Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover. Add the parsley and tarragon. Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg.
  3. Pour the oil remaining in 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. Set on the casserole lid. Bake in a 375 degree F over 1 ½ hours without removing the lid. Serve with hot toast or thin slices of French bread, pumpernickel, spread with the softened buttery garlic cloves.