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8 Chicken legs (cut into drumsticks and thighs) |
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2/3 cup olive oil |
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4 celery ribs, sliced thin |
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6 sprigs parsley |
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1 tbsp. tarragon |
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½ cup dry vermouth |
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2 ½ tsp. salt |
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¼ cup pepper |
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1/8 tsp. nutmeg |
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40 cloves of garlic, peeled |
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Rinse the chicken in cold water and pat dry with paper towels. Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides. |
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Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover. Add the parsley and tarragon. Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg. |
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Pour the oil remaining in the plate into the casserole. Toss in all garlic and sprinkle with the remaining salt. Lay a piece of aluminum foil on top of the casserole, to make a tight seal. Set on the casserole lid. Bake in a 375 degree F over 1 ½ hours without removing the lid. Serve with hot toast or thin slices of French bread, pumpernickel, spread with the softened buttery garlic cloves. |
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