Chef's Note: 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.
- 8 chicken leg quarters
- 2/3 cup of California Olive Ranch 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
- 1/2 cup dry vermouth
- 21/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 40 garlic cloves, crushed under a knife and peeled
Step 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.
Step 2: Lay the sliced celery in the bottom of a heavy casserole or Dutch oven (not uncoated cast iron) with a tightfitting lid.
Step 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.
Step 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.
Step 5: Bake in a preheated 375°F oven for 11/2 hours without removing the lid. To serve remove the foil (or break and remove the flour paste seal) and serve hot, from the pot.
Recipe credit: The Essential James Beard Cookbook (St. Martin’s Press, 2012)
Reprinted with permission from St. Martin's Press
Recipe presented and prepared by Dani Meyer of TheAdventureBite.com