Lost - Chicken With 40 Cloves of Garlic

[kgl99]

This is one of my favorite recipes but lost it during a move. It is from the November/December 1996 edition p.142. If anyone has this recipe I would surely appreciate it.
Thanks ... Kelly


[This message has been edited by kgl99 (edited 08-09-2000).]

[Holly S]

Kelly, I am not sure if this is the same one, but I just found this on Foodtv


CHICKEN WITH FORTY CLOVES OF GARLIC

Recipe courtesy of James Beard

1/3 cup oil
8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs)
4 ribs celery, cut in long strips
2 medium-size onions, chopped and sauteed
6 sprigs parsley
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Grated nutmeg
40 cloves garlic, unpeeled

Brush chicken pieces with oil, saute until brown. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and sauteed onion, add the parsley and tarragon. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, Lay the chicken pieces on top. Sprinkle the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then lid (this creates an airtight seal so the steam does not escape). Bake in a 375 preheated degrees oven for 11/2 hours, without removing the cover. Serve the
chicken, pan juices, and whole garlic cloves with slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.

Yield: 8 servings

[kgl99]

Thanks Holly ... but this is a different recipe. The one I'm looking for uses chicken breast and rosemary.
Thanks again,
Kelly

[Holly S]

This is close, boy am I getting hungry:

ROSEMARY-ROASTED CHICKEN AND GARLIC
Complete the main course with buttered sweet potato chunks(they can roast alongside the chicken) and sautéed Swiss chard. Serve purchased éclairs for dessert.

2 chicken breast halves with skin and bones
2 teaspoons minced fresh rosemary
10 large garlic cloves, peeled
1 tablespoon olive oil

1/2 cup canned low-salt chicken broth
1/3 cup dry white wine

Preheat oven to 475°F. Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around chicken.
Drizzle any remaining oil mixture over chicken. Roast chicken 15 minutes. Add broth to skillet. Continue to roast until chicken is cooked through, about 5 minutes. Transfer chicken and garlic to plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic.

[Laura B]

This is the one you wanted!!

* Exported from MasterCook *

Chicken with 40 Cloves of Garlic

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dec '96 Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups chopped onion
1 teaspoon dried tarragon
6 parsley sprigs
4 celery stalks -- each cut into 3 pieces
8 chicken thighs (about 2 3/4 pounds) -- skinned
8 chicken drumsticks (about 1 3/4 pounds) -- skinned
1/2 cup dry vermouth
1 1/2 teaspoons salt
1/4 teaspoon pepper
Dash ground nutmeg
40 unpeeled garlic cloves (about 4 heads)
Fresh tarragon (optional)
French bread (optional)

Combine first 4 ingredients in a 4-quart casserole. Arrange chicken over vegetables. Drizzle with vermouth; sprinkle with salt, pepper, and nutmeg. Nestle garlic around chicken. Cover casserole with aluminum foil and casserole lid. Bake at 375º for 1 1/2 hours. Garnish with fresh tarragon, if desired; serve with French bread.

Serving Size: 1 thigh, 1 drumstick, 1/4 cup vegetable mixture, and 5 garlic cloves

Source:
"Cooking Light, December 1996, p.142"
Copyright:
"© Cooking Light"
T(Baking Time):
"1:30"

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Per serving: 245 Calories (kcal); 8g Total Fat; (32% calories from fat); 27g Protein; 11g Carbohydrate; 107mg Cholesterol; 535mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 20143 2523 4951 2575 0 0 0 0 620 0 0