⅔ cup olive oil
16 chicken legs, any mix of drumsticks and thighs
5 celery stalks, thinly sliced
2 cups onion, thinly sliced
1/4 cup finely chopped parsley
1 teaspoon dried tarragon (or thyme)
1/4 teaspoon ground nutmeg (optional)
1 cup white wine (or vermouth)
1/4 cup chicken broth
2 ½ teaspoons salt
¼ teaspoon freshly ground pepper
50 cloves garlic, approximately 3 bulbs, peeled or unpeeled
Freshly sliced French bread
PREPARATION
1/4 teaspoon ground nutmeg (optional)
1 cup white wine (or vermouth)
1/4 cup chicken broth
2 ½ teaspoons salt
¼ teaspoon freshly ground pepper
50 cloves garlic, approximately 3 bulbs, peeled or unpeeled
Freshly sliced French bread
PREPARATION
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper (and nutmeg if using).
- Heat a heavy 6-quart casserole in stove and sear the chicken on all sides. Remove and set aside.
- Add onions, celery and thyme to pan and saute for a few minutes. Season with salt and pepper. Deglaze pan with the wine/vermouth.
- Lay the chicken pieces on top and pour in any accumulated juices and chicken broth.
- Tuck the garlic cloves in and around the chicken pieces.
- Cover the casserole tightly with the lid. Bake 60 minutes without removing the lid.
- Remove lid and continue cooking for another 30 minutes (purpose is to crisp the skin, you may increase temperature and cook quicker).
- Garnish with parsley and serve immediately.
- Serve with toasted bread, then spread the garlic like butter.
Adopted from James Beard