Our version of this classic recipe uses peeled garlic, which adds an intense garlic flavor.
Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 teaspoons salt
2 teaspoon freshly ground pepper
Dash grated nutmeg
²⁄₃ cup Rouses olive oil
8 chicken drumsticks
8 chicken thighs
4 celery ribs, cut into 3-inch sticks
2 cups chopped yellow onion
6 parsley sprigs
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 cup dry vermouth
Freshly sliced Rouses French Bread, for serving
Separate the cloves of garlic and drop them, skins on, into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Adjust oven rack to the middle position and heat oven to 375◦F.
Mix the salt, pepper and nutmeg in a small bowl.
Pour the oil into a shallow dish and add the chicken pieces; toss to coat evenly with oil.
In a large, heavy-bottomed ovenproof casserole dish with lid, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Add the vermouth. Sprinkle with the salt, pepper and nutmeg mix. Tuck the garlic cloves in and around the chicken.
Cover the casserole tightly with aluminum foil, then the lid. Bake for 90 minutes, tightly covered.
Serve hot with sliced French bread for dipping into the sauce and spreading with roasted garlic cloves.