8 chicken drumsticks and thighs or use 16 drumsticks or 16 thighs
0.5 cup vermouth dry
1 tablespoon tarragon dried fresh chopped or 1 teaspoon
40 cloves garlic unpeeled
8 servings nutmeg grated
0.3 cup oil
2 medium size onions chopped
6 sprigs parsley
2.5 teaspoons salt
Equipment
frying pan
oven
aluminum foil
Directions
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.
