Chicken With 40 Cloves of Garlic

Name: Chicken With 40 Cloves of Garlic
Total time: 1 h 40 min
Yield: 6 to 8 servings
Ingredients: 2/3 cup olive oil; 8 chicken drumsticks; 8 chicken thighs; 4 celery ribs, cut into 4 inch-long strips; 2 cups chopped onion; 6 parsley sprigs; 1 teaspoon dried tarragon; 1/2 cup dry vermouth; 2 1/2 teaspoons salt; 1/4 teaspoon freshly ground pepper; dash grated nutmeg; 40 cloves garlic, unpeeled; Freshly sliced French bread

Recipe from "American Gourmet"

Adapted by Marian Burros

Chicken With 40 Cloves of Garlic — Andrew Scrivani for The New York Times

Total Time: 1 hour 40 minutes
Rating: 5(2,373)
Comments: Read comments

In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it. Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce. —Marian Burros

Featured in: 2 Baby Boomers Unearth A Generation of Recipes

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 to 8 servings

⅔cup olive oil
8chicken drumsticks
8chicken thighs
4celery ribs, cut into 4 inch-long strips
2cups chopped onion
6parsley sprigs
1teaspoon dried tarragon
½cup dry vermouth
2½teaspoons salt
¼teaspoon freshly ground pepper
dash grated nutmeg
40cloves garlic, unpeeled
Freshly sliced French bread

Ingredient Substitution Guide

Preparation

Step 1
Put the oil in a shallow dish and add the chicken pieces; coat evenly with oil.
Step 2
Preheat oven to 375 degrees.
Step 3
In a heavy 6-quart casserole, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Pour on the vermouth. Sprinkle with salt and pepper and a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 90 minutes without removing the lid.
Step 4
Serve chicken, pan juices and garlic cloves with French bread. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.

Ratings

5 out of 5

2,373 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Harley7 years ago

Gourmet Magazine ran Julia Child's column From the French Chef's Kitchen - I have the article copyrighted 1974, '40 Cloves of Garlic May Not Be Enough.' Her friend James Beard had come over for dinner and whipped up the dish. The Burros recipe is almost the same except Beard "cut a couple of carrots, four or five celery ribs, and two big yellow onions into long matchsticks." One cup vermouth, and dollop of brandy. 375 oven, 1 1/2 hours. Sublime!

Caton7 years ago

I halved the oil (to 1/3 cup), removed the skin from the bone-in thighs and drumsticks, and browned them before assembling the dish and baking it. Absolutely delicious and significantly less fatty and caloric. Accidentally left out the nutmeg — it wasn't missed — but will be sure to add it next time. Oh yes, there will definitely be a next time!

Maureen7 years ago

Chicken must be seared first, in order to appear like the photo. Otherwise, the skin turns rather spongey.

JAG3 months ago

Simple but outstanding, this is a keeper!

S. Keep4 months ago

Can I substitute extra dry vermouth for dry vermouth?

Michael5 months ago

Tastes good but definitely will brown chicken next time

Private comments are only visible to you.