A delicious dish that even though it has 40 cloves of garlic cooks long enough that the garlic becomes sweet and delicious, and the chicken juicy and tender.
3 Whole Heads of Garlic – 40 cloves
2-3 pound chicken cut into pieces
3 Tablespoons Olive oil or Butter or a combination of both
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon ground nutmeg
4 stalks of celery sliced very thin
1 1/2 Cups Dry Vermouth or Dry White Wine
1 Tablespoon dried Tarragon
2 Tablespoons Flour
2 Tablespoons Heavy Cream
Preheat oven to 375.
Melt butter and/or add Olive Oil to an oven safe Dutch Oven.
Working in batches over medium-high heat brown the chicken starting with the skin side down 4-5 minutes and remove from pan.
Add the garlic and sauté 6-8 minutes.
Deglaze the pan with the Vermouth or Wine. (pour the wine in the pan and scrape off all the brown stuff off the bottom of the pan.)
Add in the celery, nutmeg, salt, pepper and tarragon and bring to a boil.
Add the chicken back to the pan and cover.
Bake for 1 1/2 hours at 375.
When it has finished baking, remove the chicken to a serving platter.
Add the flour and the cream to some of the sauce in the pan.
Stir it into the pan and bring to a boil. Stir constantly until the sauce thickens.
Pour the sauce over the chicken before serving. Be sure to get plenty of the delicious roasted garlic cloves!