Title: Chicken Braised with 40 Cloves of Garlic
Categories: Garlic Poultry Main
Yield: 6 Servings
| 40 | | Cloves Garlic * |
| 6 | | Chicken Legs/Thighs ** |
| 2 | | Med Onions, Coarsely Chopped |
| 2 | tb | Olive Oil |
| 1 | c | Fresh Parsley, Chopped |
| 1 | ts | Dried Tarragon, Crumbled |
| 1/2 | ts | Allspice |
| 1/4 | ts | Cinnamon |
| | | Salt & Pepper To Taste |
| 1/4 | c | Cognac |
| 1/3 | c | Dry White Vermouth |
* Garlic Should be parboiled and peeled. ** Chicken may be skinned if
desired
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Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy
pot that can be covered. Combine everything very well with your hands.
Seal the pot very tightly with foil. Place a cover over the foil. Pot
must be very well sealed so that no juices or steam can escape. Bake for 1
1/2 hours. Do not open the pot during this time. Serve piping hot, with
good crusty bread for mopping up the juices and garlic. Open the pot at
the table, so that the diners may get the full benefit of the marvelous
fragrance that explodes out of the vessel.