Chicken with 40 Cloves of Garlic
Prep time
Cook time
Total time
You will find that the garlic has been tamed in the cooking and acquired a delicious buttery quality. Serve with hot toast or thin slices of pumpernickel—to be spread with the garlic sauce.
Serves: 4 Servings
  • 8 chicken leg quarters
  • ⅔ cup extra-virgin olive oil
  • 4 celery ribs, thinly sliced
  • 6 sprigs fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh tarragon or
  • 11/2 teaspoon dried tarragon
  • ½ cup dry vermouth
  • 21/2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • 40 garlic cloves, crushed under a knife and peeled
  1. Wash the chicken legs and thighs and thoroughly dry with paper towels. Put the oil in a shallow dish or a plate and turn the chicken in the oil to coat on all sides. Reserve the unused oil.
  2. Lay the sliced celery in the bottom of a heavy casserole or Dutch oven (not uncoated cast iron) with a tightfitting lid.
  3. Add the parsley and tarragon, then lay the chicken pieces on top. Pour the vermouth over the chicken, and add 1 teaspoon salt, the pepper, and the nutmeg.
  4. Pour the reserved oil into the casserole, then toss in all the garlic and sprinkle with the remaining salt. Put a piece of aluminum foil over the casserole and then cover to make a tight seal; or make a thick, heavy flour and water paste to seal the lid, and cover the lid and paste with another layer of foil.
  5. Bake in a preheated 375°F oven for 11/2 hours without removing the lid.
  6. Modification:
  7. The drippings were so lovely Kevin whipped up a quick pan gravy with a butter and flour roux. In a sauce pan add 2 tb butter and 2 tb flour for every 2 cups of liquid available. Cook down roux until light brown and then quickly add liquid while whisking. Reduce heat to simmer and allow to thicken as desired. Season and serve immediately with chicken, rice or mashed potatoes and a lovely side salad. Serve homemade bread to spread the garlic on.
Reprinted with permission from St. Martin's Press
Recipe by The Adventure Bite at