Chicken With 40 Cloves of Garlic

An online recipe with instructions for making Chicken With 40 Cloves of Garlic. This recipe was given to me the a friend who first introduced me to this dish. It is easier the other recipes on this page because the chicken is not browned before baking. The recipe includes large amount of olive oil compared to the other recipes on this page but you need to add all of it to get the texture and flavor James bear intended. The sauce includes whole garlic cloves, thinly sliced celery, tarragon, vermouth, and a dash of nutmeg. Even if this recipe seems strange, and even if you don't care for cooked celery, try making it as-is the first time. You will probably be pleasantly surprised! I love it that this recipe includes the footnote: "Feel free to use additional garlic cloves if you wish".

Ingredients:

- 8 to 10 chicken thighs
- 40 cloves of garlic
- 2/3 cup of olive oil
- 2 teaspoons of salt
- 1/4 teaspoon of pepper
- dash of nutmeg
- 4 stalks of celery, thinly sliced
- 1 tablespoon of tarragon

Instructions:

Rinse the chicken in cold water and pat dry with paper towels. Peel garlic cloves but leave them whole. Dip the chicken in the oil to coat thoroughly, then sprinkle the oiled chicken pieces with salt, pepper and nutmeg.

Place chicken - along with any remaining oil - in a three quart lidded casserole dish. Add garlic, celery, parsley and tarragon.

Seal the top of the casserole tightly with foil and place the casserole's lid on tightly.

Bake at 375 degrees for 1.5 hour.

Serve with pumpernickel bread or sour dough bread so you can spread the very softened garlic and celery mixture onn the bread.

References:

Other Recipes for Similar Dishes:
- James Beard Recipe
- Alton Brown Recipe
- Ina Garten Recipe
- Martha Stewart Recipe
- Nigella Lawson Recipe
- Williams Sonoma Recipe