This simple, flavorful dish is a perfect example of James Beard’s iconic style. Take two heart-warming ingredients like chicken and garlic, and you can’t go wrong. This recipe was originally published by the James Beard Foundation on their site.
“There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.” – James Beard
Chicken with 40 Cloves of Garlic
YIELD: 6-8 Servings
– 8 to 10 chicken legs
– 2/3 cup olive oil
– 2 teaspoons salt
– 1/4 teaspoon pepper
– Dash of nutmeg
– 40 cloves garlic, approximately 3 bulbs, peeled
– 4 stalks celery, sliced thinly
– 6 sprigs parsley
– 1 tablespoon dried tarragon
– 1/4 cup dry vermouth
Rinse chicken legs in cold water and pat dry with paper towels. Dip the chicken in olive oil to coat each piece and sprinkle with salt, pepper, and nutmeg.
Put chicken in a lidded 3-quart casserole along with the residue of oil. Add the garlic, sliced celery, parsley, tarragon, and vermouth. Seal the top of the casserole with a sheet of foil and cover tightly. Bake for 1 1/2 hours in a preheated 375ºF oven. Do not remove the lid during the baking period. Serve with hot toast or thin slices of pumpernickel and spread the softened garlic on the bread.
Major funding for James Beard: America’s First Foodie is provided by Feast it Forward. Additional funding provided by the National Endowment for the Arts and Art Works.
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