You know that we love to cook.
And what a festive time of the year. Here's an old favourite I know you'll want to try.
Anyone else have some classics? New Year's celebrations are soon here!
Hi look on line for a recipe from Julia Childs best friend James Bear called Chicken cooked in 40 Cloves of GarliC nEVER TAKE THE PPAPER OFF TEH CLOVES OIF GARLIC WHEN DONE THE GARLIC ISS LIKE BAKED GARLIC YOU USSE IT LIKE BUTTER ON BREAD. tHE CHICKEN I BRAIES AND THE DELICOUS.
hERE IS THE RECIPE
Ingredients
8 to 10 chicken legs
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 teaspoon ground nutmeg
3 tablespoons olive oil
40 cloves garlic, approximately 3 bulbs, peeled
2 tablespoons dry vermouth
1 cup low-sodium chicken broth
4 stalks celery, very thinly sliced
1 tablespoon dried tarragon
1/4 cup finely chopped parsley
Toast, for serving
Method
Preheat oven to 375°F.
Pat chicken legs dry with paper towels. Season with salt, black pepper, and nutmeg.
In a large Dutch oven heat olive oil over medium-high heat. In batches, sear the chicken, about 4 to 5 minutes on each side; transfer to a platter. Add garlic and sauté garlic until golden brown, 6 to 8 minutes. Deglaze the pan with vermouth, scraping the bottom of the pan with a wooden spoon. Stir in chicken broth, celery, and tarragon and bring to a boil. Add chicken and any accumulated juices back to the pot and cover with the lid. Bake for 1 1/2 hours.
Garnish with parsley and serve immediately with hot toast or thin slices of pumpernickel and spread the softened garlic on the bread.