1/2 cup olive oil
8 pieces of chicken drumsticks
8 pieces of chicken thighs
4 ribs of celery
2 medium spanish onions, chopped medium
6 sprigs of parsley
1 tbl. dried tarragon
1/2 cup dry vermouth
2-1/2 tsp. salt
1/4 tsp. black pepper
dash of grated nutmeg
40 Cloves of garlic, unpeeled


Pre-heat oven to 375 degrees F.

Put the oil in a shallow dish and add the chicken pieces, turning to coat all sides evenly.

Cover the bottom of a heavy 6 QT. casserole with a mixture of celery and onion, adding the parsely and tarragon.

Lay the chicken pieces on top.

Pour the wine over them ans sprinkle with salt, pepper and nutmeg.

Tuck the cloves of garlic all around and between the chicken pieces.

Cover the top of the casserole tightly with foil and then the lid. This creates an airtight seal so that the stam does not escape.

Bake for 1-1/2 hours without removing the cover.

Serve the chicken with its pan juices and whole garlic cloves with crusty bread.

The garlic should be squeezed from the root end of the papery husk onto the bread, spread like butter and eaten with the chicken.

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