Note: Some people may find it hard to believe that
anything made with 40 cloves of garlic would be edible, but
this dish is delicious and delicately flavored. The long, slow
cooking tames the garlic into a vegetable while preserving its
flavor and most of its health benefits. Because the dish is
fairly juicy when done, it goes well served over cooked millet
or barley.

8 chicken legs and thighs,
skinned and separated
2 Tbsp. oil
1 large onion, coarsely
chopped (1 c.)
4 ribs celery, sliced into
1/4-inch pieces (1 1/2 to
2 c.)
1 tsp. dried tarragon
1/2 c. dry vermouth
2 Tbsp. minced fresh parsley
or 2 tsp. dried parsley
1/2 tsp. salt (if desired)
1/4 tsp. freshly ground black
dash of nutmeg
40 cloves garlic, separated
but not peeled

Brush the chicken pieces on all sides with the oil.
In a large casserole or heavy Dutch oven (5 to 6 quarts)
combine the onion, celery, parsley and tarragon. Place the
chicken pieces over the vegetables and herbs and pour the
vermouth over the chicken. Sprinkle the chicken with salt,
pepper and nutmeg. Distribute the unpeeled garlic cloves
throughout the casserole, tucking them under the chicken
pieces. Cover the casserole tightly (you might fit a piece of
foil around the top under the lid).

Bake the chicken in a preheated 325 degrees oven for 1 1/2
hours. Do not uncover the casserole until after this time has
elapsed. Serve the chicken with the garlic, advising the
diners to squeeze the flesh from the papery coat. The garlic
is especially tasty when eaten on crusty bread.

Serves 8.